Pan Seared Salmon Tagliatelle Pasta Recipe

Pan Seared Salmon Tagliatelle Pasta Recipe

welcome back once again to how to cook with food.com gonna make some salmon today let’s just check this out it’s really simple and beautiful a nice piece of salmon just here no burning that’s a nice fillet i’ve got some onion some garlic salt and pepper some olive oil some cherry tomatoes lemon olive oil this is really simple let’s go so i’ve got my pan on here with a tiny amount of olive oil in there which i’m heating up by the way this has got its skin on this on one side so i’m going to pop this in let’s add a little bit of that salt and black pepper all we want to do now is you just want to cook this for about three to four minutes i’m on a fairly lively heat i’ll see you then okay that’s just a few minutes we’re simply gonna turn her over just do the other side again two or three more minutes as you can see you’ve got a nice change of color there that will come in nicely i want this a little bit pink actually this one so i’ll be back in about two or three more minutes see you then there we go take a look now flip it back over skin sides down that’s wonderful now simply gonna go with that chopped onion and the garlic all we need to do is cook this onion and garlic for about two to three minutes then we’re gonna add some tomatoes a bit of lemon maybe a touch more olive oil and this is going to be done it’s absolutely fantastic it’s really simple see you then okay they’re cooking really nicely with loads of flavor happening there now for sure okay now some little cherry tomatoes in they go and now give this a nice squeeze of lemon now we’re going to just throw these around in the pan maybe took about two minutes now this dish is still bouncy which means that it’s still pink inside if it was firm to the touch it means it would be pink all the way but it’s been cooked away it’s still got a little rawness in there which is fine so let’s just throw these around we’ll be back in a couple of minutes so let’s now get set them out set that to one side we can continue cooking these tomatoes i’m just going to add a little touch more olive oil in there and i’ve got some fresh mint it’s going to give it a fantastic fantastic flavor and then i’m gonna cook this two to three more minutes you can turn the heat up slightly now and then i’ll be back with some tagliatelle or any pasta you like we’re gonna throw that in there mix it on and we’re done it’s been about two or three minutes okay as you can see that’s breaking down nicely though tomatoes then i’m going to go in now with my pasta i’m using that you can use spaghetti anything you like simply just coat your pasta with this fantastic mint garlicky onions tomato sauce it’s really simple is that it’s the olive oils it’s really kind of light and that is done let’s get it on a plate and serve our salmon on the top and there we have it that is a really simple wonderful meal don’t forget to subscribe to our channel we’ll see you again next time

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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig’s foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep’s milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow’s milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally ‘of the devil’ Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb’s head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico:  an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally ‘twice cooked,’ it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally ‘before the meal’ Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted