Noodles in lemon cream with smoked almond salmon
very easy
35 mins
35 mins
Ingredients
- 500 g Broccoli
- 1 big onion
- 1 Garlic clove
- 600 g Salmon fillet (without skin)
- 350 g ribbon noodles
- 7-10 Tbsp Salt
- 3 TABLESPOONS Oil
- 250 g Whipped cream
- 150 ml Milk
- 250 ml Vegetable broth
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp grated zest of 1 organic lemon
- 1 TEASPOON Cornstarch
- 7-10 Tbsp Pepper
- 1 TABLESPOON Butter
- 1 collar Parsley
- 50 g Smoke almonds
- 1 TABLESPOON Honey
- 1 TEASPOON Sambal Oelek
Directions
- 1
Wash and clean the broccoli and divide into small florets. Peel onion and garlic and dice finely. Wash the fish, dab dry and cut into wide strips. Prepare pasta in boiling salted water according to package instructions.
- 2
Cook the broccoli in boiling salted water for 6-7 minutes.
- 3
Heat 1 tablespoon of oil in a large frying pan. Fry half of the onion and garlic in it. Deglaze with cream, milk and stock. Stir in lemon juice and zest. Mix the starch with a little water until smooth and thicken the sauce slightly.
- 4
Season to taste with salt and pepper. Heat 2 tablespoons of oil in another pan. Season salmon with salt and pepper. Fry in the hot oil on each side for about 3 minutes.
- 5
Drain the pasta and broccoli. Melt butter in a pot, sauté the remaining onion and toss broccoli in it. Season with salt. Mix the noodles with the sauce. Wash parsley, shake dry.
- 6
Pluck off leaves and chop finely. Coarsely chop the smoked almonds. Mix about 2/3 of the parsley into the noodles. Mix honey and Sambal Oelek. Remove the pan from the heat and brush the salmon with it. Serve the noodles with salmon and broccoli.
- 7
Sprinkle with almonds and remaining parsley.
Nutrition Facts
1050 kcal
78 g
60 g
49 g
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