John Myers
Wide Ribbon Noodles with Fried Salmon and Carrot-orange Sauce
The perfect wide ribbon noodles with fried salmon and carrot-orange sauce recipe with a picture and simple step-by-step instructions.
- 200 g Salmon fillet
- 3 piece Small carrots
- 1 piece Onion
- 1 small piece Fresh ginger
- 200 g Wide ribbon noodles
- 200 ml Broth
- 50 ml Orange juice
- 1 tbsp Lemon juice
- 2 tbsp Oil
- Wild salmon caviar
- Salt pepper
- Wash the salmon, pat dry, drizzle with lemon and season with salt. Peel the carrots and cut into thin slices. Peel the onion, dice it finely and sauté with the carrot slices in 1 tablespoon of oil. Deglaze with the stock and orange juice, bring to the boil and cook for approx. 15 minutes. Cook the tagliatelle according to the instructions on the packet.
- Fry the salmon in the remaining oil for about 5-8 minutes (depending on the thickness). Puree the carrots with the Garsud and season. In a deep plate, arrange the pasta with the sauce and the salmon on top. Decorate with the wild salmon caviar and serve. A cool Vernaccia di San Gimignano goes well with this – bon appetit!
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