Ingredients
- For the sauce
- 90 g honey
- olive oil
- 1 lemon (juice)
- Salt and pepper
- For the salmon
- 500 g fresh salmon
- 1 blood orange
- 1 orange
- 1 lemon
- 1 lime
- 1 fennel bulb
- 10 g parsley
- 10 g tarragon
- Salt and pepper
- For the assembly
- 320 g Tagliatelle
Instructions
The sauce
- Squeeze the juice from one lemon.
- Mix the honey, olive oil and lemon juice in a bowl and season with salt and pepper. Set aside.
The salmon
- Preheat the oven to 180 °C (traditional oven).
- Grate the zest of the lime. And cut the lime into slices aswell as all the other citrus fruits.
- Cut the fennel bulb in half, take out the stem and slice the fennel into small slices.
- Place a big sheet of baking paper into an oven dish. Spread the citrus fruit slices on the bottom of the dish, put the fennel above them and season with half of the parsley and tarragon.
- Lay the salmon on top and pour the sauce above the whole dish. Season again with the rest of parsley and estragon aswell as some pepper and salt.
- Wrap the dish with the baking paper and place it into the oven for about 25 minutes or until well cooked, depending on the size of the salmon fillet.
- When done, with 2 forks tear the salmon into small pieces.
To assemble
- Bring water to boil and cook the noodles according to the packaging instructions.
- Serve the noodles on a plate and top with the salmon-citrus fruit mix. Pour some sauce above the dish and serve.
