Salmon Noodles with Lemon Sauce Recipe

Salmon noodles with lemon sauce recipe picture
Salmon noodles with lemon sauce recipe image © Thomas Sixt

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is a chef, food photographer and cookbook author.
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Today I show you my simple Salmon Noodles Recipe with Lemon Sauce, artichokes and cress.

You will love this pasta with lemon sauce!

You get all the ingredients in the supermarket and the dish is on the table in less than 30 minutes.

This salmon noodle recipe is simply great because you can change the ingredients according to season and personal taste.

Use green or white asparagus, zucchini, mushrooms and chanterelles, you can even serve short caramelized strawberries with this lemon pasta.

I wish you now good success with the preparation and preparation and a… Enjoy your meal!

1. Recipe Salmon Noodles

Following my recipe for the salmon noodles with all ingredients and exact details.

Try different herbs like thyme, parsley, chervil or cress to the salmon noodles with lemon sauce.

I wish you good luck and a good appetite!

Salmon Noodles with Lemon Sauce, Artichokes and Cress

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 659
Total Time 35 Min.

Simple guide to prepare salmon pasta with lemon sauce.

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Salmon noodles with lemon sauce recipe picture
Salmon noodles with lemon sauce recipe image © Thomas Sixt

Preparation Time

15 Min.

Cook Time

20 Min.

Ingredients

Zitronensauce

8 pc spring onions (or leeks)
20 g butter
1 pc Bay leaf
20 g butter
70 ml white wine (I use dry white wine.)
200 ml Vegetable broth
200 ml Cream
1-2 tsp cornflour
4 pinches Salt (I use Himalayan salt)
4 pinches Pepper (I recommend white pepper here)
4 pinches nutmeg
2 pinches Cayenne pepper
1 Stück Lemon

salmon, pasta, artichokes

350 g tagliatelle
1 tbsp Olive oil
1 pc pickled artichokes
2 pinches brown sugar
1 pinches Peperoncino
200 g Salmon fillet
1 pc garden cress

Instruction

Tagliatelle ribbon pasta fresh
Tagliatelle are Italian ribbon pasta, prepared here for cooking, presented on a cutting board.

Prepare pasta

Place a large pot of water on the stove and bring to the boil.

Place the pasta on top.

Salt the water abundantly, pasta water may taste like sea water!

Blanched leek
Blanched leek on a colander.

Prepare leeks

Cut the dark green one from the young onions into larger strips and put it extra ready.

When the water boils, blanch the young onion strips for a minute, cool immediately under cold water and dry.

Place the blanched onion strips in an extra pan.

I used the light green from the leeks.

Prepare cream sauce
Prepare cream sauce

Prepare sauce

Bring the vegetable stock to the boil with the white wine.

Slowly pour the cream into the boiling stock.

The cream stock should continue to boil.

Cornstarch
cornstarch in a bowl.

Bind sauce

Mix cornstarch with a little cold water.

Add the starch water to the boiling cream stock.

The sauce will thicken as it comes to the boil.

grate the lemon
Grate the zest from an organic lemon.

Lemon supplement

Grate lemon and squeeze lemon.

Add the juice and lemon zest to the boiling cream sauce.

Let the sauce infuse next to the stove for 5-8 minutes.

Make Cream Sauce ready
Make Cream Sauce ready

Finish sauce

Simmer the sauce gently flowing for 5 minutes.

Season with salt, pepper, nutmeg and cayenne pepper.

Season the sauce with finely grated lemon zest and lemon juice to taste discreetly fine with the lemon sauce.

Nut butter in a bowl.
Ready-made nut butter, recognizable by its brown color.

Finish vegetables

Remove the artichokes from the glass and drain well.

Cut the artichoke hearts into fine quarters.

Heat the pan and add the vegetables with nut butter.

Add to the blanched onion strips in the pan.

Season the vegetables elegantly with a little salt, two pinches of sugar and peperoncino.

Cut off salmon skin.
Peel the salmon fillet, hold the skin tightly, guide the knife along the skin to the end of the salmon fillet.

Prepare salmon fillet

Peel the skin from the salmon fillet:

Cut horizontally along the skin with the knife.

While doing so, hold the skin, shown in the picture on the left, and keep it in tension.

I show you how to skin and prepare the salmon fillet step by step in a cooking school post.

Cooking pasta
Pasta while boiling in water.

Cook pasta

Pour the pasta with olive oil into the salted water and cook until al dente.

Keep plates or bowls warm for serving.

Pour off the tagliatelle and drain well.

Salmon fillet in cubes
Cut the salmon fillet into cubes.

Poach salmon

Cut the salmon into 1 cm cubes.

I have two variations of salmon preparation for you.

Poaching:

Bring the lemon sauce to the boil, remove from the heat and place the salmon cubes in the sauce.

The maximum poaching time for the salmon cubes is 2 minutes!

In the next step I will describe the frying process.

Fry salmon
Fry the salmon cut into cubes.

Fry salmon

Sear salmon cubes in a pan on all sides.

Season gently with salt and pepper and set aside for serving.

Alternatively, add the salmon cubes to the boiling sauce and cook next to the stove.

Heat prepared vegetables.

Salmon noodles with lemon sauce and artichokes served in a bowl.
Salmon noodles close-up, cut the salmon pieces larger so you can determine the degree of doneness. © Thomas Sixt food photographer

Serve

Wrap the cooked pasta with a meat fork and place it in the center of the warm plates.

Bring the sauce to a boil, blending if necessary, pour over the pasta.

Arrange the artichokes and leeks on top of the pasta.

Add the salmon pieces and decorate with cress.

Serve quickly and enjoy. I wish you a good appetite!

Cousine

2. Nutritional Values

3. Salmon Noodles Shopping List

You will need the following ingredients:

The exact quantities of the ingredients can be found in the recipe.

I show you how to skin and prepare the salmon fillet step by step in a cooking school post.

Fresh salmon fillet, skin side down
Lay out the salmon fillet with the skin side down.
Cut off salmon skin.
Peel the salmon fillet, hold the skin tightly, guide the knife along the skin to the end of the salmon fillet.
Clean the skinned salmon fillet.
Cut off the skinless salmon fillet, seared fish meat and remove the brook rag.

4. Easy to Prepare Salmon Noodles

This recipe is my simplest salmon noodle recipe.

With another recipe for salmon noodles I will show you the different variations of salmon noodles made from smoked salmon or fresh salmon.  

Asian salmon noodles can be found in another recipe.

Here are my professional cooking tips for the quick preparation of fresh salmon.

Fresh salmon goes better with lemon sauce, so we leave the smoked salmon in the fridge.

Let the onions sweat in the pot for about 10 minutes at moderate heat, together with the bay leaf this gives the special taste. Add a little garlic to the sauce, this should contribute a light and excellent taste. Rub a little lemon rind into the sauce, carefully adjust the taste, add lemon juice. Poach the salmon in the sauce. Do not boil the pasta until the lemon sauce (without salmon) is ready.

Aromatic Tip from chef Thomas Sixt
Salmon noodles with lemon sauce and artichokes served in a bowl.
Salmon noodles close-up, cut the salmon pieces larger, so you can accurately determine the cooking degree. © Thomas Sixt Food Photographer

5. More Recipes Ideas

Comments, Cooking Questions and Answers

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