Salmon Pan

For the salmon pan, cook ribbon noodles until al dente. Defrost wild salmon fillet and cut into cubes. Clean the mushrooms. Puree parsley, lovage, a small sprig of rosemary, garlic, salt, pepper with a little olive oil with a blender.

In a very hot pan, sauté the mushrooms, add salmon cubes and sauté as well. Pull pan aside and add herb mix.

Drizzle lemon juice over and mix in ribbon noodles. Add shrimp and a little porcini butter. Stir carefully and serve the salmon pan refined with chives.

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