Spaghetti with marinated salmon cubes and salted lemons

Ingredients for 4 servings:

• 4 lemon(s), organic
• 2 tbsp coarse sea salt
• 4 tbsp lemon juice
• 450 g salmon fillet(s) (from the middle piece)
• 6 tbsp olive oil
• 1 tsp spice mix (Ras el Hanout)
• some oil for frying
• 1 pinch(s) of salt (fleur de sel)
• 1 handful of coarse sea salt for the pasta water
• 400g spaghetti
• 1 shallot(s)
• 1 clove(s) garlic
• some ginger, grated
• 1 tsp soy sauce
• 1 tsp sesame oil, dark
• 1 pinch(s) of salt (fleur de sel)
• 2 tbsp coriander or flat parsley, finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

It tastes best with your own lemons from the garden

To make the salted lemons, wash the lemons with hot water, dry them, and cut each lemon four times lengthwise or cut into quarters. Grate some sea salt into the slits, or place the quarters in a preserving jar and sprinkle with salt. Add the lemon juice and pour boiling water over everything until the lemons are completely covered. Close the jar and let the lemons marinate at room temperature for at least three weeks. For the salmon, wash the fillet, pat it dry, and remove the skin, if present. Cut the fillet into bite-sized pieces. Mix the olive oil with the spices. If using Ras el Hanout, you may need to grind it in a mortar and pestle. Pour the spiced oil over the salmon cubes and mix well. Cover the bowl with cling film or a lid and let the fish marinate for at least one hour. Cook the spaghetti in plenty of salted water until al dente. Meanwhile, briefly fry the salmon cubes in the oil in a pan and season with fleur de sel. Peel the shallot and garlic and finely dice. Drain and dice 1 salted lemon (the remaining lemons can easily be stored in salted water for 6 months if tightly sealed). Sauté the shallots and garlic in a pan with a little olive oil. Add the lemon cubes, ginger, soy sauce, and sesame oil. Drain the spaghetti well in a colander. Toss the salmon cubes and the remaining ingredients together and sprinkle with cilantro or parsley. Season to taste with pepper and fleur de sel and pour over the spaghetti.