Carrot Pasta with Salmon

For the marinade

1. Mix the white wine vinegar, soy sauce, sugar and lemon juice in a bowl until the sugar is completely dissolved. Place the salmon pieces in a flat container, pour this marinande over them and cover and leave to stand in the refrigerator for 40 minutes.

Pasta

1. Heat approx. 3 liters of water in a large saucepan, add 1 tablespoon of salt and cook the ribbon noodles in it until firm to the bite according to the instructions on the package, then pour over a sieve and set aside, covered.

vegetables

1. Heat the clarified butter in a non-stick pan and sauté the spring onion rings and garlic over medium heat.

1. Peel the carrots and cut lengthways into strips with a peeler. Add the carrot strips to the spring onions and garlic and fry carefully. Pour on the orange juice and let the vegetables cook until they are al dente and the orange juice thickens a little.

1. Add the cooked noodles, mix everything well and season with salt and pepper from the mill. Place in the preheated oven (50 ° top / bottom heat) to keep them warm.

salmon

1. Heat a suitably large, non-stick pan on the stove top over medium heat and pour in the 50 ml rapeseed oil.

1. Remove the salmon pieces from the refrigerator, remove them from the marinade (save the marinade) and fry them carefully in the oil on both sides for 3-5 minutes, depending on the thickness of the steaks, until the fish is cooked through. Pour the marinade over and over again.

Serving

1. Distribute the carrot noodles that have been kept warm on the plates, place a piece of salmon on each and serve. Good Appetite!