Cajun-style salmon noodle pot

Ingredients for 4 servings:

• 300 g tagliatelle or other pasta
• salt water
• 400 g salmon fillet(s), fresh or frozen
• 2 zucchinis
• 6 tomatoes
• 1 bunch of spring onions
• 250 ml cream
• 4 m.-sized eggs
• some milk
• e.g. salt and pepper
• some olive oil or other oil
• 2 tsp sweet paprika powder
• ½ tsp garlic powder
• 1 tsp oregano
• 1 tsp thyme
• ½ tsp salt
• ½ tsp white pepper
• ½ tsp cumin powder
• ¼ tsp nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

spicy, with zucchini and tomatoes

For the Cajun seasoning, mix all the spices in a small bowl. Thaw the salmon fillet, if necessary, and cut into bite-sized pieces. Chop the tomatoes. Wash the zucchini, halve it, remove the seeds with a spoon, and cut into bite-sized slices. Slice the spring onions into rings. Cook the pasta in lightly salted water until al dente. Meanwhile, fry the salmon fillet in a little olive oil in a pan, season with 2 teaspoons of the seasoning, let it brown, remove from the pan, and set aside. Sauté the zucchini and spring onions in the pan juices. Drain the pasta, then return it to the pot along with the zucchini and spring onions. Whisk the eggs with a little milk, add it to the pasta, mix, let it set briefly, and then deglaze with the cream (I always use Cremefine 7%, but regular cream will work, too). Add the rest of the seasoning and fold in the salmon. Season with salt and pepper to taste.