Ingredients for for 3 adults or 2 adults and 2 children
500 gram tagliatelle
300 gram Frøya midloin
2 packs of cherry tomatoes
2 cloves of chopped garlic
3 tbs fresh oregano eller thyme
1/2 dl olive oil for baking the tomatoes
Salt and pepper
Pre-heat your oven to 160 degrees C.
Take out a baking tray. Pour in the olive oi and add tomatoes and chopped garlic. Sprinkle half the herbs on top. Place it the oven.
Bake the tagliatelle as per instructions on the pack.
Add salt and pepper to the salmon and pan fry in a bit of oil at medium heat. Fry for 2-3 minutes on each side. Avoid over frying it, you want it to be bright pink in the center when done (au point or medium rare). If not, it will get dry. This is sushi quality so better to undercook than overcook – perfectly safe and more delicious. Avoid handling the fish too much when checking the cooking process. Transfer from pan to a plate when done and leave it to rest for a few minutes before serving.
When the tomatoes start letting go of the juices and turn slightly golden remove the them from the oven (15-20 minutes).
Drain the tagliatelle.
Cut the salmon into large cubes or use two forks pulling the salmon into large chunks.
Place the tagliatelle in large bowls, ladle over the tomatoes including the juices – you don’t want to miss that part. Place the salmon chunks on top.