Tagliatelle Pasta & Salmon

Recipe Directions

1. For best results, take the salmon out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). When the water is boiling, add the pasta (a) to the pot. Cook for 10-12 minutes, stirring occasionally.
3. While the pasta is cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the vegetables (b) to the pan. Season with a pinch of salt. Cook for 2 minutes, stirring occasionally.
4. After 2 minutes, spoon the vegetables into a mixing bowl. Add the hazelnut butter (c) to the bowl. Stir well to coat the vegetables with the butter.
5. Cut open the package of salmon (d) and place on a plate. Season on both sides with a pinch of salt and pepper. Carefully wipe out the pan you were using with paper towel and warm the pan up again over medium-high heat for 1 minute. Add 1 tbsp of oil or enough to coat the bottom of the pan. Place the salmon in the pan, with the “presentation” side down (the nice-looking and smooth side).
6. Cook the salmon for 3 ½ minutes, then use a spatula to flip the fish over and sear on the other side for 1 minute (if you are preparing 4+ servings, sear for 2 minutes).
7. When the pasta is cooked to your liking, strain the water from the noodles. Add the pasta to the bowl of vegetables and hazelnut butter. Gently stir to mix everything together.;Crack open the lid on the pear & parsley root puree (e). Heat in the microwave for 10-15 seconds. Spoon the warm puree on to your serving plates. Spread the puree out with the back of a dinner spoon so that it covers the bottom of each plate.
8. Spoon the pasta and vegetables on top of the puree. Place the salmon on top. Remove and discard the stems from the parsley (f) and give the leaves a rough chop. Sprinkle the parsley over the dish.