Salmon Tagliatelle

This salmon tagliatelle is a fusion dish that pulls ingredients from across the globe and somehow makes them work together. Canned salmon stirred into a spicy tomato sauce with pimentos, fresh chillies, paprika, zucchini, and coriander, then enriched with creamed coconut and spooned over tagliatelle. It’s bold, a little unconventional, and surprisingly harmonious.

Using canned salmon makes this a pantry-friendly weeknight dinner. The fish gets broken into pieces and added at the very end, heating gently in the sauce for just 2 to 3 minutes so it stays in chunks rather than dissolving into flakes. Stirring lightly is the key here. Aggressive mixing turns the salmon to mush.

The sauce base is essentially a quick, chunky tomato stew. Canned tomatoes, pimentos, onion, and zucchini simmer together for 5 minutes with lemon juice and fresh coriander. Paprika adds a smoky sweetness while the fresh chillies bring adjustable heat.

Creamed coconut (the solid block, not canned coconut milk) melts into the hot sauce and adds a rich, slightly sweet creaminess that rounds out the tomato’s acidity and tames the chilli heat. It’s an unexpected addition that works beautifully.

Kitchen Tips

• Drain the canned salmon well and remove any skin or large bones before breaking into pieces
• Add the creamed coconut in small pieces so it melts evenly. Large chunks take longer to dissolve and can leave greasy pockets
• Fresh tagliatelle cooks in 2 to 3 minutes, dried takes 8 to 10. Time the pasta to finish when the sauce is ready
• De-seed the fresh chillies if you want the pepper flavor without too much heat

Variations

• Use canned tuna instead of salmon for a milder, more affordable version
• Replace creamed coconut with a splash of heavy cream for a more European-style sauce
• Add a handful of fresh spinach to the sauce in the last minute for color and extra nutrition