Pasta with salmon, lemon and white wine sauce

Ingredients for 4 servings:

• 2 small salmon fillets (frozen)
• 1 small onion(s)
• ⅛ liter white wine, dry
• 1 lemon(s), zest and juice
• 1 cup whipped cream
• 2 tomatoes
• ½ bunch arugula, cleaned
• Salt
• 500 g pasta of your choice
• Butter for frying
• 1 pinch(s) of sugar
• Pepper, freshly ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wonderfully fruity and quick to make!

Cut the salmon into thin slices while it is not completely thawed. Heat butter in a pan and fry the salmon slices side by side until lightly browned on both sides. Season with salt and freshly ground pepper. Remove from the pan and set aside. Meanwhile, cook the pasta according to the package instructions until al dente. Then drain through a sieve. Peel and finely dice the onion and fry in the fish pan until translucent, adding a little more olive oil if desired. Deglaze with white wine, lemon juice, and cream. Season the sauce with salt, pepper, and a pinch of sugar. Simmer over medium heat until slightly thickened. Then add the salmon slices back in and heat through in the sauce, but do not boil. Pour boiling water over the tomatoes. Peel, deseed, and cut into small cubes, then add to the salmon sauce pan. Garnish with lemon zest (thin strips of lemon peel) and cleaned arugula. Serve with the pasta. Note: When cooking for the first time, add the lemon juice gradually and season to taste. Some people may find the sauce too acidic with the specified amount of lemon juice. The amount of sugar can also be adjusted accordingly. Alternatively, you could increase the amount of wine slightly.