Tagliatelle with salmon in pea and mint sauce
easy
25 mins
25 mins
Ingredients
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 medium onion
- 5-6 Stem(s) Mint
- 300 g Salmon fillet (without skin)
- 400 g ribbon noodles (e.g. tagliatelle)
- 2-3 TABLESPOONS Olive oil
- 200 g frozen peas
- 7-10 Tbsp Juice of 1 lemon
- 1/8 l White wine
Directions
- 1
Bring 3-4 l salted water to the boil in a large pot. In the meantime peel and finely dice the onion. Wash the mint and shake dry. Pluck off the leaves and chop them coarsely.
- 2
Rinse salmon, dab dry and possibly bone. Dice salmon. Add the pasta to the boiling water and cook for about 6 minutes. Stir from time to time to prevent them from sticking together.
- 3
Heat the oil in a large frying pan. Sauté the onion in it until transparent. Add the salmon cubes and fry for 2-3 minutes, turning carefully. Add mint briefly.
- 4
Add peas to salmon. Pour lemon juice and wine. Bring everything to the boil and simmer for about 2 minutes. Season with salt, pepper and sugar.
- 5
Just before the end of the cooking time, try a noodle. If it still has bite in its core, it is cooked. Add 6-8 tablespoons of pasta water to the salmon. Drain the noodles.
- 6
Mix the noodles in a pot or immediately in a large serving bowl with the salmon-peas sauce. Season again with salt, pepper and sugar if necessary.
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