Salmon with Leek and Celery Pasta

The salmon tail looked so good at the fishmonger. I had to buy it. An other Sushi Bake? But too much Noori or Wakame in a short period of days is not good.

Leek and celery are tasty and good to combine with salmon. Pappardelle are going great with a dish like this.

I wanted some more taste on my salmon. Instead of just poaching it in the sauce, I choose a quick run through a pan on high heat. Just enough to get some searing on the outside and an easier way to get the skin off. Then cut in to cubes and added to the sauce to finish the cooking. Do not overcook your salmon!

Ingredients for 2:

120 g Pappardelle, salt

280 g salmon, salt and pepper, 1 tsp oil

1 leek (mostly the white part), 2 celery stalks, 2 spring onion, 3 garlic cloves, 1 tbsp oil

120 g sour cream, 40 ml Noilly Prat, pasta water, thyme, 2 tsp mustard

While the seasoned salmon takes it tour through the pan, start the pasta.

Take the fish out, peel off the skin and set aside. In the same pan in more oil cook all veggies together. Season. Add some pasta water to steam.

Now in with the sour cream and Noilly Prat. Add more water to dissolve the cream. Now add the broken up salmon. Get the pasta directly from the pot in the pan. Stir well and serve.