Melon noodles with fried salmon strips from the wok

Ingredients for 4 servings:

• 400 g tagliatelle pasta
• 550 g salmon fillet(s)
• 300 g honeydew melon(s)
• 100 g dried tomatoes in oil
• 4 spring onions
• 300 g vegetable stock
• 1 tsp Dijon mustard, mild
• 3 tbsp lime juice
• 2 tsp orange marmalade
• 1 bunch of basil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Halve the honeydew melon, remove the seeds, and cut into small pieces (approx. 2 x 2 cm). Dice the salmon fillet. Slice the spring onions, including the leek, into rings. Slice the sun-dried tomatoes into strips. Cook the tagliatelle in salted water and drain about 1 minute before they are al dente and set aside. (The noodles will gain their final bite when they are mixed with the ingredients in the wok later.) Heat about 50 g of the oil from the sun-dried tomatoes. Fry the salmon cubes in the wok for about 3 minutes. Season with salt and pepper, remove from the pan, and set aside. Sauté the spring onions in a little oil and add the tomato strips. Deglaze the tomatoes and onions with the vegetable stock. Simmer over high heat for 2 minutes. Add the mustard, lemon juice, and orange jam and stir well. Season to taste with salt, pepper, and fresh, sliced ​​or torn basil. Add the tagliatelle and mix well. Fold in the salmon cubes and melon cubes and heat everything together again, if necessary.