I make - Grilled salmon with tagliatelle in tarragon cream

This is one very delicious plate of pasta.

Grilled salmon with tagliatelle in tarragon cream sauce (adapted from FoodWishes)

- 4 green onions or 1 leek, chopped
- 2 cloves of garlic, chopped
- 1/2 cup white wine
- 1 cup creme fraiche*, single cream or cream cheese mixed with milk
- 1/2 tsp dried tarragon leaves
- 1/2 tsp Dijon mustard
- Salmon steak cut in thin slices
- 1 tsp cajun spice
- 150 g dried egg tagliatelle (for two people), cooked and drained
- freshly squeezed lemon juice

Heat one skillet with one tablespoon of oil. Gently cook the green onions and garlic for two minutes. Deglaze the pan with white wine. Let the wine cook until the liquid almost evaporates. Add in cream cheese and milk. Cook gently for two minutes. Stir the cream cheese to help it melt into the sauce. While the sauce starts to bubble from the edge of the pan, stir in the tarragon and mustard. Mix well. keep the heat at the lowest setting.

Heat another skillet. Lightly dust the salmon with cajun spice. Grill the fish until it starts to flake. Season with sea salt. Remove the fish from the pan.

Mix drained pasta with the tarragon cream. Plate up the pasta and dot the salmon slices on the top. Squirt the lemon juice liberally right before you eat. It's lovely.

*I even made this dish with Greek yogurt once. Although the result is good, the sauce tastes a bit grainy and not as smooth as creme fraiche/cream/cream cheese ones. I think I will stick with true cream in the future.