Summary

Ingredients

• 400 g ribbon noodles, reen
• 2 packs salmon, frozen
• 0.5 ½ pack pine nuts
• 150 g cheese (rated Emmentaler)
• 1 lemon (s)
• Balsamic vinegar
• olive oil
• salt and pepper
• Flour

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Instructions

1. Cook the green noodles for about 6 minutes, pat the defrosted salmon dry, cut into strips and season with salt, pepper and lemon juice, then dust with a little sifted flour!
2. Briefly sauté the pine nuts in the pan without oil, remove and set aside. Sauté the salmon in a pan with a little oil until it is slightly crispy, then keep warm. Lightly fry the cooked noodles in the pan, add the pine nuts and mix.
3. When serving: put the pasta with the pine nuts on the plate, align the salmon on top, sprinkle with a good dash of balsamic vinegar, add grated cheese and you`re done.
4. I recommend my favorite salad with it: carrot and leek salad