Tagliatelle with salmon cream sauce

Ingredients for 2 servings:

• 250 g salmon
• 250g tagliatelle
• salt water
• 1 tsp, heaped sugar
• 2 tbsp tomato paste
• 1 jar white wine
• 1 cup of cream
• 2 tsp soup powder
• 1 pinch(s) cumin
• 1 tbsp oil for frying
• 1 pinch(s) of saffron, if desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the salmon into cubes. Heat the oil in a frying pan and fry the salmon pieces on all sides. After frying, push the salmon to the side and add a little sugar directly to the pan, letting it caramelize. Add the tomato paste and fry until browned, allowing the tomato paste to caramelize. Mix the tomato paste and salmon together. Deglaze with the white wine and add the cream. Season with soup mix and cumin. Do not completely cook the pasta (e.g., saffron tagliatelle) in the salted water; instead, add it to the pan with the salmon cream sauce before it is cooked. Very thin or fresh pasta can also be cooked directly in the sauce. To further enhance the dish, a pinch of saffron can be added at the end.