Pasta with Wild Salmon and Sun-Dried Tomatoes

Ingredients

• 400 g tagliatelle
• Salz
• 400 g Lachsfilet
• 1 rote Chilischote
• 4 Frühlingszwiebeln
• 60 g getrocknete Tomaten (in Öl)
• 2 EL Olivenöl
• 100 ml Gemüsebrühe
• Pfeffer (grob gemahlen)

Instructions

1. 1.

   Cook the pasta in salted water until al dente. Wash, pat dry and cube the salmon. Rinse, deseed and chop the chili pepper. Clean and slice the spring onions into rings.

2. 2.

   Drain the tomatoes and cut them into strips. Capture 1 EL of oil and combine it with the olive oil in a hot pan. Gently sear the salmon and chili for 2-3 minutes. Add the spring onions and tomatoes, deglaze with broth.

3. 3.

   Let simmer briefly, season with salt and pepper, then fold in the drained pasta. Plate and serve.