Salmon Cubes in Lemon Caper Sauce

Pasta dishes are just always delicious!

Remove the salmon fillet from the skin (do not cut too close to the skin, so that the gray edge layer is not cut along) and cut into one and a half cm thick pieces. Sauté with olive oil over medium heat on all sides (don’t roast too long, the pieces will still cook in the sauce!), seasoning with salt and seasoning with pepper. Remove salmon pieces from frying pan and set aside.

In the same frying pan, sauté shallots and garlic in olive oil, extinguish with vermouth. Add white wine, whipping cream (1) and thyme. Meanwhile, cook over medium heat until it reaches a creamy consistency. Whip the whipping cream (2) until stiff.

Remove the thyme from the sauce. Add salmon and lemon zest, heat for half a minute. Gently fold in juice of one lemon and fillets, spinach leaves and capers and briefly pull. Fold in the whipped cream and serve on the spot, e.g. with green pasta (see sep. recipe “Green pasta, with salmon cubes”).

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