Poached Wild Alaska Salmon, Lemon and Tarragon Linguine

4.5/5 rating (2 votes)
Poached Wild Alaska Salmon, Lemon and Tarragon Linguine


  • 125g fresh or dried linguine
  • 2 tbsp olive oil, plus extra to serve
  • 2 shallots, finely chopped
  • 2 cloves of garlic, crushed
  • 1 handful tarragon, chopped
  • 350ml white wine
  • zest and juice of 1 lemon
  • 250g wild Alaska salmon fillet, skinned
  • 50g spinach leaves
  • 150ml crème fraÎche
  • 150ml single cream
  • 40g pistachios, roughly chopped, plus extra to serve
  • 20g grated Parmesan, plus extra to serve
  • salt and black pepper

Share This

Follow Phil


  • Cook the linguine in salted boiling water until al dente, drain
  • Meanwhile, heat the olive oil in a large frying pan, add shallots and garlic and allow to soften but not brown
  • Add tarragon and cook for 1-2 minutes until fragrant, add the white wine and lemon zest and juice. simmer for 3 minutes
  • Add the salmon and poach for 3-5 minutes until just cooked through. Remove from the pan and flake into large chunks
  • Add the spinach to the poaching liquor and stir to wilt. reduce the heat and stir through the crème fraÎche and cream followed by the salmon, pistachios, linguine and Parmesan cheese
  • Season to taste then divide the linguine between 2 bowls, drizzle olive oil and scatter with chopped pistachios and Parmesan cheese

Phil's Tips

Serve this dish straight away to avoid the linguine absorbing too much sauce