For the salmon cubes with asparagus sauce, wash the salmon, dab dry, remove any bones and cut into cubes. Cook the ribbon noodles according to package directions, they should finish at the same time as the fish.
Leave the butter in a pan, add Noilly Prat, let it boil down a bit. First pour the veal stock and heat it up. Mix the soup powder in a little cold milk that has been drained off, add the rest of the milk to the pan and heat.
Season with turmeric, lemon juice, salt and ground pepper, then thicken with the soup powder. Add the salmon cubes and let them simmer at low temperature for 5 minutes.
Arrange the ribbon noodles on a plate, add the salmon with the asparagus sauce on top. Sprinkle with some finely chopped herbs.
