Italian Salmon Noodle Pan
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g penne
- 1 clove garlic
- 8 leaves sage
- 1 tablespoon olive oil
- 200 g salmon fillet (s)
- 2 tomato (s)
- 4 tomato (s), pickled in oil
- 2 tablespoon tomato paste
- 75 ml cream
- thyme
- salt and pepper
- sugar
- 75 ml water, hot
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente according to the instructions on the packet. Then drain through a sieve.
- Cut the sage into strips, peel and finely chop the garlic.
- Heat the olive oil in a pan, sauté the sage and garlic in it. Wash the salmon and pat dry, then cut into 2 cm wide strips. Put the strips in the pan and fry on both sides.
- Peel the tomatoes and remove the seeds, cut the flesh into wedges. Cut the pickled tomatoes into strips. Add the tomatoes to the fish in the pan and cook for 1 minute.
- Make a tomato sauce from 2 tablespoons of tomato paste and 75 ml of hot water. Pour in the cream, season with a pinch of sugar, salt, pepper and thyme. Add the drained pasta and mix everything well. Let the salmon steep for another 5 minutes with the lid closed and low heat supply.
- Arrange on plates and serve hot.
- Alternative: Fill the finished salmon noodle pan into an ovenproof casserole dish, top with mozzarella and grill in the oven for 10 minutes.
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