Zucchini pasta with salmon

Name: Zucchini pasta with salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Salmon fillet; 1 (250 g) Courgette; 1 Shallot; 25 g Butter or margarine; 25 g Flour; 250 ml Vegetable broth (instant); 250 g Whipped cream; 300 g ribbon noodles; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp juice and peel of 1 untreated lemon; 1/2 bunch Lemon balm

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Salmon fillet
1 (250 g) Courgette
1 Shallot
25 g Butter or margarine
25 g Flour
250 ml Vegetable broth (instant)
250 g Whipped cream
300 g ribbon noodles
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp juice and peel of 1 untreated lemon
1/2 bunch Lemon balm

Directions

1
Rinse salmon, dab dry and cut into thin slices. Wash and clean the zucchini. Cut lengthwise into thin slices with a peeler. Peel and finely dice the shallot. Melt the fat in a saucepan and sauté the shallot.
2
Dust with flour and sauté briefly. Gradually add stock and cream. Simmer for 5 minutes. Cook pasta in boiling salted water for about 8 minutes. Cook zucchini for the last 2 minutes with the noodles. Add salmon to the sauce and cook for 2 minutes. Season the sauce with salt, pepper, lemon juice and zest. Wash the lemon balm and dab dry. Chop half of the leaves finely.
3
Add salmon to the sauce and cook for 2 minutes. Season the sauce with salt, pepper, lemon juice and zest. Wash the lemon balm and dab dry. Chop half of the leaves finely. Drain the pasta and let it drain. Serve with the sauce, lemon balm leaves and chopped lemon balm