Salmon Cubes on Mediterranean Vegetables with Tagliatelle

Pasta dishes are just always delicious!

Preparation (circa 35 min):

Make pasta al dente in light salted water with a few drops of oil, drain when cool. Clean the chili and cut into rolls. Remove peel from garlic and chop finely. Cut green of spring onions into oblique pieces. Grate some lemon thyme. Grate zucchini and melanzane with kitchen paper, cut into pieces. Remove seeds from peppers, clean and cut into small leaves.

Sauté vegetables in hot olive oil*, add garlic, sprinkle with a little brown sugar, lightly caramelize, season with salt and pepper, extinguish with balsamic vinegar and fill with tomato juice. Add green of spring onions and cook briefly.

Cut salmon into cubes and roast in hot olive oil to the point. Add chili pepper with a tiny bit of juice of one lemon and thyme, season with salt and pepper. Sauté the pasta in hot olive oil, season and place on a plate. Arrange vegetables with sauce, spread salmon cubes evenly on top and garnish with thyme.

(*= sauté a little, fry briefly – note by the creator of the recipe).

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