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Ribbon noodles with cucumber sauce and salmon

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Ingredients for 4 servings:

  • 1 large cucumber(s)
  • 100 ml cream
  • 2 garlic cloves
  • Salt
  • Pepper from the mill
  • 1 bunch of dill
  • 500 g tagliatelle pasta
  • 4 salmon fillets (150 g each)
  • some butter
  • 2 ½ tbsp lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Dice the cucumber, leaving only a piece about 10 cm long. Finely chop the garlic. Finely purée the cream, diced cucumber, and garlic. Season with salt and pepper. Heat the sauce while stirring. Cook the pasta al dente according to the package instructions. Finely dice the remaining cucumber. Finely chop the dill, reserving a little for garnishing. Heat the butter and fry the salmon fillets for about three to four minutes, turning occasionally. Season with salt and pepper, and drizzle with lemon juice. Serve the pasta with the sauce and salmon on plates. Sprinkle with the diced cucumber.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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