Fried salmon with tagliatelle and coriander pesto

Fried salmon with tagliatelle and coriander pesto is a tasty meal with perfectly fried salmon and silky tagliatelle topped with a wonderfully tasty coriander pesto. It is not only a feast for the eyes but also a symphony of flavors. It is a perfect dish for anyone who appreciates simple ingredients with extraordinary taste.

---

You will need

4 salmon fillets, each weighing 4.2 - 5.3 oz, from the middle part with the skin left on

Canola oil

Kosher salt

Freshly ground black pepper

14 oz of uncooked Tagliatelle, preferably in different colors

½ tbsp of salt per 34 fl. oz of water

Coriander pesto

1 ¼ cup (about 3.53 ounces) of fresh coriander leaves and stems, chopped

3 tbsp of pine nuts

2 cloves of garlic, finely grated

1 ¼ cup of fresh Parmesan cheese, finely grated

0.43 cups of canola oil or other neutral oil (not olive oil)

½ tsp of honey

½ tsp of Kosher salt

Freshly ground black pepper

---

How to make it

Start by making the coriander pesto

1. Place the coriander, pine nuts, garlic, Parmesan along with 2 tablespoons of oil in a blender. Run the blender until everything is well mixed and finely divided. You will need to scrape down the sides of the blender several times.

1 ¼ cup (about 3.53 ounces) of fresh coriander leaves and stems, chopped

3 tbsp of pine nuts

2 cloves of garlic, finely grated

1 ¼ cup of fresh Parmesan cheese, finely grated

2 tbsp of canola oil or other neutral oil (not olive oil)

2. Add the honey followed by the rest of the oil little by little while the blender is running until you have the consistency you desire. Taste and adjust with Kosher salt and freshly ground black pepper. Put the pesto in the fridge until the fish and pasta are ready.

1/3 cup of canola oil or other neutral oil (not olive oil)

½ tsp of honey

½ tsp of Kosher salt

Freshly ground black pepper

3. Pour plenty of water into a large pot. Put on a lid and bring to a boil. When the water is boiling, add salt (see tip 3 below). Cook the pasta according to the instructions on the package.

14 oz of uncooked Tagliatelle, preferably in different colors

½ tbsp of salt per 34 fl. oz of water

4. Cook the fish while the pasta is boiling. Start by rinsing and drying the salmon fillets. Sprinkle kosher salt and freshly ground black pepper over the fillets on the skin free side. Heat up canola oil in a cast-iron pan. The oil should cover the bottom and have a depth of about 0.4 inches. When the oil is smoking hot, put the fillets in with the skin side down. Keep the high heat and put on a lid. Fry the fillets for about 5 minutes with the skin side down (depending on thickness - the internal temperature in the thickest part should be 125.6 - 132.8 ˚F when done). The skin side should be burnt.

4 salmon fillets, each weighing 4.2 - 5.3 oz, from the middle part with the skin left on

Canola oil

Kosher salt

Freshly ground black pepper

5. Serve the salmon with tagliatelle and coriander pesto. Italians claim that you should never eat parmesan with fish and seafood. I ignore this and sprinkle a little parmesan over the pasta.

---

Tip 1: If you have bought coriander with roots, you can cut off the roots and freeze them. They are often used in Thai cooking.

Tip 2: Coriander pesto freezes well, so make a large batch all at once.

Tip 3: Add salt to the pasta water only when it is boiling. Otherwise, the salt makes the water boil up slower.