Salmon Tagliatelle with Saffron and Basil

Steps

1. Bring a medium pot of salted water to the boil. Finely dice onion and thinly slice leeks. Set all aside. Pat salmon dry and remove any remaining scales or pin bones. Season and set aside.
2. Heat a drizzle of oil in a medium fry-pan on lowmedium heat. Cook onion, leeks, garlic and salt for 3-4 minutes, until very soft. Add saffron and cook a further 1 minute, until fragrant and colour starts to bleed. Add water, lemon zest and juice and spinach. Stir until wilted then remove from heat.
3. Add sour cream to pan and stir until smooth. If it is too thick, add a little more water until it reaches your desired consistency. Set aside, covered, to keep warm. Do not re-boil the sauce otherwise it will split.
4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook salmon, skin-side-down, for 2-3 minutes until skin is crispy. Flip and cook a further 2-3 minutes for medium-rare, or cooked to your liking. Set aside, covered, to rest for 2-3 minutes. Use two forks to pull salmon apart into 2-3cm chunks. Discard skin.
5. Cook pasta in pot of boiling water for 2-3 minutes, until tender. Drain and add to pan with sauce and fold until combined. Season and set aside.
6. To serve, divide tagliatelle between plates and top with chunks of salmon. Garnish with basil leaves and a drizzle of olive oil.