Salmon Grilled on Cedar Board with Fresh Ribbon Noodles and Salad

Put the flour and semolina in a bowl and mix together. Make a well in the middle and add the eggs, a pinch of salt, 1 tablespoon of olive oil and water. Mix everything well and knead the resulting dough well. If necessary, add a little more water. When the dough is nice and smooth, take a small bag and add the dough. Close the bag well and leave the dough for at least 30 minutes. let rest in the fridge.

Put basil, garlic and roasted pine nuts in a container and mix with a hand blender while adding olive oil. Season to taste with salt and pepper.

After the waiting time, divide the pasta dough into small pieces and place in the pasta machine. Always sprinkle with a little flour so that the dough does not stick.

Heat the grill to 180-200 degrees. Divide the salmon into portions and season well. Important: DO NOT cut the skin. Place lime slices upright in the resulting interfaces. Now place the cedar board soaked in salt water on the grill, turn after approx. 5 minutes and place the salmon on the cedar board and season with cane sugar. Close the lid of the grill and let the salmon cook for 15-20 minutes (depending on the thickness of the salmon side).

In the meantime, bring the water for the pasta to a boil and cook the pasta for 1-2 minutes. Then mix the pasta with the pesto and portion on the plate. After grilling, arrange the salmon in portions on the plates and drizzle with a little lime juice. Place the chilli threads on the salmon and drape with lemon thyme. Then put the lamb's lettuce on the plate.