Seaweed pasta with vegetable sauce and salmon

Name: seaweed pasta with vegetable sauce and salmon
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 100 g Seamore seaweed tagliatelle bag; 4 el traditional olive oil; 400 g Italian stir fry vegetable fennel asparagus; 3 el white vermouth 750 ml bottle, Martini; 200 ml fresh cream; g saffron bag; 350 g fresh salmon fillet bowl approx. 175 g, Organic

Pasta of seaweed with a delicious vegetable sauce and salmon.

Ingredients

100 g Seamore seaweed tagliatelle bag
4 el traditional olive oil
400 g Italian stir fry vegetable fennel asparagus
3 el white vermouth 750 ml bottle, Martini

200 ml fresh cream
G saffron bag
350 g fresh salmon fillet bowl approx. 175 g, Organic

Directions

Cook the seaweed pasta according to the instructions on the packaging.
Meanwhile, heat the oil in a wok. Fry the stir-fry vegetable for 4 minutes on a high heat. Blush with the vermouth.
Add the whipped cream and saffron. Let boil for 1 min on high heat. Season with pepper and salt.
Heat the rest of the oil in a frying pan. Cut the salmon into equal pieces and sprinkle with pepper and salt.
Fry the salmon for about 6 minutes. Turn halfway.
Drain the pasta and mix with the vegetable saffron sauce. Serve with the salmon.