Black Pasta with Salmon and Saffron

Ingredients

• 400 g black pasta
• Salt
• 3 EL olive oil
• 450 g salmon fillet (skinless)
• 3 shallots
• 300 g green Thai asparagus
• 2 EL Butter
• 1 can saffron strands (0.1 g)
• 1 TL white wine vinegar
• 150 ml dry white wine
• 150 ml fish stock
• pepper (ground)

Instructions

1. 1.

   Cook the black pasta in plenty of boiling salted water until al dente. Drain, let drain and mix with olive oil.

2. 2.

   Wash the salmon, pat dry with paper towels and cut into cubes. Peel and finely dice the shallots. Wash the asparagus and cut crosswise into halves.

3. 3.

   Heat butter in a large pan, make the shallots translucent, then sauté saffron briefly while stirring. Deglaze with vinegar, white wine and fish stock, add asparagus and reduce liquid for about 4 minutes. Add salmon, season with salt and pepper, and cook for 1-2 minutes while tossing. Mix pasta with pan contents, warm briefly and serve in deep bowls.