Salmon variations with pasta

Ingredients for 2 servings:

• 500 g salmon fillet(s) without skin
• 300 ml sweet cream
• 250 g date tomatoes
• 200 g sugar snap peas
• 1 lemon(s)
• 2 tbsp, heaped dill, frozen
• 4 tbsp, heaped sesame seeds
• 4 tbsp, heaped mustard seeds
• 40 g butter
• 15 ml safflower oil
• 1 tbsp, heaped powdered sugar
• 200 g tagliatelle pasta
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the snow peas, cut off the stems, and remove the strings. Wash and halve the tomatoes. Toast the sesame seeds in a pan without oil. As soon as they start to change color, remove them from the pan, otherwise they will turn black. Then toast the mustard seeds in the same pan. Both seeds cook very quickly, so stay with them and remove them from the pan in time. Boil the pasta water and preheat the oven to 200°C (top/bottom heat). Rinse the salmon fillet with cold water, dry with kitchen paper, and cut into cubes approximately 2 x 2 cm (1/2 x 1/2 inch). Wash the lemon with warm water, roll it back and forth on a hard surface with the palm of your hand to help extract the juice, then cut it in half and squeeze out one half. Drizzle the salmon cubes with the juice. Line a baking sheet with baking paper and set aside a plate with sesame seeds, mustard seeds, and dill. Roll about ¼ of the salmon cubes individually in dill, ¼ of the salmon cubes in sesame seeds, and ¼ of the salmon cubes in the mustard seeds. Place everything on the baking tray. Set the remaining ¼ aside. Heat the butter and safflower oil in a pan, add the powdered sugar, and let it caramelize. Caramelize the snow peas and cherry tomatoes in it, pour in the cream, and let everything simmer for about 5 minutes. Season with salt and pepper. Add 3 heaped tablespoons of salt to the boiling pasta water, wait until the water is bubbling again, and then cook the tagliatelle pasta until al dente; mine took 6 minutes. Remove the vegetable sauce from the heat and let the remaining salmon cubes simmer in it. Place the baking tray with the salmon cubes on the middle rack of the oven; after about 4 minutes, the salmon cubes will be cooked through. Drain the pasta, shake it well, and add a few knobs of butter. Transfer the tagliatelle to plates and top with the snow pea and date tomato sauce and the salmon cubes. Top with a few of each type of oven-cooked salmon cube. Enjoy with a glass of wine.