- salt and pepper to taste
- a little pepper
- 1 organic orange
- 1 tbsp. fresh rosemary needles
- saltwater, boiling
- 0.5 tsp. sea salt
- 1 tsp. ground cardamom
- 250 g tagliatelle
- 4 salmon slices (approx. 120 g each)
- 0.5 iceberg lettuce
- 3 tbsp. double cream cheese (z.B. Philadelphia)
- non-cold-pressed olive oil, to fry
Place the salmon slices next to each other into a wide-bottomed receptacle. Finely chop the rosemary. Grate the zest from the orange, set 2 tbsp of juice aside for the pasta. Combine the orange zest with the remaining orange juice along with the cardamom and pepper. Coat the salmon slices with the mixture, cover and marinate for approx. 30 mins. in the fridge.
Slice the iceberg lettuce. Cook the tagliatelle in salted water until they are al dente. Set aside approx. 100 ml of the cooking water. Drain the tagliatelle and return to the pan. Pour in the cooking water that has been set aside, along with the orange juice mixture. Stir in the lettuce and cream cheese, heat gently, season.
Heat the oil in a non-stick frying pan. Take the salmon slices out of the marinade, fry for approx. 2 mins. each side, season, serve with the pasta.
- 55 mins Preparation/cooking time: ca. 25m + Marinate: ca. 30m
- Servings For 4 people
- Nutrition 514 Kcal