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 Preheat your oven to 180°. Add your chopped tomatoes to a saucepan and bring to a simmer.
Place your salmon skin side down on some foil coated lightly in olive oil. Drizzle with maple syrup and season with smoked paprika.
Lightly wrap the foil forming a parcel and place on the top shelf of the oven for 12 minutes.
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.
Bring a pan of water to the boil and cook your pasta.
After 12 minutes, remove your salmon and flip. Finish under a medium grill for 1-2 minutes to crisp the skin.
Into a bowl, layer your pasta, sauce, salmon and then season with chilli flakes and chives!