Salmon Tagliatelle in Spicy Ballymaloe Sauce
with bell pepper and chivesCalories
:
726 kcalProtein
:
35.9g proteinTotal
:
45 minutesDifficulty
:
EasyBlender Needed
Spicy
Family Friendly
Allergens:
- Mustard
- Fish
- Cereals containing gluten
- Egg
- Wheat
- Nuts
- Soya
- Walnuts
- Crustaceans
- Fish
- Milk
- Molluscs
- Mustard
- May contain traces of allergens
A classic Irish ingredient like Ballymaloe Relish is given a spicy makeover with the addition of rich chipotle paste in this salmon tagliatelle recipe.
Ingredients
Serving amount
1 pack(s)
Passata
2 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Bell Pepper
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
1 sachet(s)
Chipotle Paste
200 grams
Salmon Fillet
(Contains: Fish)
1 sachet(s)
Vegetable Stock
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)
5 grams
Chives
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Energy (kJ)3037 kJ
Energy (kcal)726 kcal
Fat21.7 g
of which saturates4.7 g
Carbohydrate92.5 g
of which sugars20.6 g
Dietary Fiber9.2 g
Protein35.9 g
Cholesterol80 mg
Salt3.3 g
Potassium208.4 mg
Calcium17.9 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Immersion blender
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
- Toss with a drizzle of oil, half the Mexican spice, salt and pepper.
- When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.
2
- Boil a large pot of salted water for the tagliatelle.
- Finely chop the chives (use scissors if you prefer).
TIP: If you’re in a hurry you can boil the water in your kettle.
3
- Place a small pot over medium-high heat.
- Once hot, add the stock, passata, chipotle paste, Ballymaloe relish and a pinch of sugar. Cook for 5-6 mins.
- Once everything is cooked, allow the sauce to cool slightly then add to a blender along with the roasted bell pepper.
- Blend until smooth and season to taste with salt and pepper.
4
- Meanwhile, place a pan over high heat with a drizzle of oil. Pat the fish dry with kitchen paper.
- Once the pan is hot, add the fish, skin-side down. Season with the remaining Mexican spice, salt and pepper.
- Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
5
- When the water is boiling, add the tagliatelle and bring back to the boil.
- Cook until tender, 3-4 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Stir the red pepper sauce through the pasta.
- Taste and season with salt and pepper. Allow to heat through, 1-2 mins.
6
- Divide the pasta between bowls.
- Top with the Mexican-spiced salmon.
- To finish, sprinkle over the chopped chives.
