Ingredients

  • 4 tablespoons FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 2 salmon fillets
  • 2 teaspoons maple syrup
  • 1 teaspoon smoked paprika
  • 1 Tin chopped tomatoes
  • 50 grams cream cheese
  • Sprinkle of chilli flakes
  • 1 teaspoon mixed herbs
  • 1 teaspoon onion salt
  • 1 teaspoon garlic salt
  • Chopped or dried chives
  • Fresh tagliatelle

directions

  1. Preheat your oven to 180°.
  2. Add your chopped tomatoes to a saucepan and bring to a simmer.
  3. Place your salmon skin side down on some foil coated lightly in olive oil. Drizzle with maple syrup and season with smoked paprika.
  4. Lightly wrap the foil forming a parcel and place on the top shelf of the oven for 12 minutes.
  5. Into the simmering tomatoes, add a good lashing of Frank’s RedHot, cream cheese, mixed herbs, onion salt and garlic salt. Mix and simmer to thicken.
  6. Bring a pan of water to the boil and cook your pasta.
  7. After 12 minutes, remove your salmon and flip. Finish under a medium grill for 1-2 minutes to crisp the skin.
  8. Into a bowl, layer your pasta, sauce, salmon and then season with chilli flakes and chives!