Salmon Tagliatelle with Parsley and Lemon

This is a quick supper for one or two. The recipe is for one generous serving which I usually cook  when I have been working late. I prepare it with tagliatelle but it works well with penne rigata. liguine or spaghetti.

1 Serving (you can increase the quantities in proportion for more servings)

For the sauce:
1 tbsp plain flour
15g butter
225ml milk
½ tbsp lemon juice
1tsp grated lemon zest
1½ tbsp chopped fresh parsley
salt and ground black pepper to taste

Salmon
A 125g fillet is enough for one. Cut the raw fish into cubes.

Pasta
50 - 75g per person cooked according to the instructions on the packet. I usually add a tablespoon of olive oil to the boiling water to prevent  the pasta from sticking.

To make the sauce by the quick method: (You can do this in the time it takes to boil up the water and cook the pasta)

1. Melt the butter in a saucepan over gentle heat.
2. Pour in the milk and add the flour.
3. Using a balloon whisk, stir the sauce constantly whilst heating gently, until it thickens.
4. Turn the heat down to a slow simmer and cook the sauce for 5or 6 minutes, stirring with a wooden spoon regularly so that the sauce doesn't stick to the pan.
5. Add the lemon juice, zest  and salmon, stir over a low heat for 3 or 4 minutes to cook it. Add the salt and pepper to taste.
6 Once the salmon is cooked, stir in the parsley and pour the sauce over the drained pasta. Garnish with a sprig of parsley and thin strips of lemon zest.
7. Serve immediately with a green salad.

The Photograph

The lighting for this high key image was similar to previous images, the overhead 60cm soft box to give even lighting and the 30cm soft box at 45° and to the right gave the highlights on the sauce. The two wide angle flashes onto the white backdrop threw light forward to provide some backlighting. I have cropped this close to show detail and contrasts in texture. I think this is the most difficult shot I have done so far. It took a lot of planning and was good practise for working quickly. Again I think I need to give more consideration to the styling so all tips and suggestions are welcomed.