983 kcal per person
4118 kJ per person
1.Clean chili, core it and finely chop.
2.Cut off the root and remove outer layer of the lemongrass stick and finely chop
3.Mix with lemon juice, honey and half of the chili
4Wash salmon fillet, dab dry, skin and chop
5.Add to the marinade and chill for 30-60 minutes
6.Crumble ciabatta in a chopper, chop pine nuts for a short time.
7.Heat half of the oil, roast the bread and pine nuts in it for 2-3 minutes, turning them over.
8.Season with chili and salt.
9.Peel and chop the basil leaves, mix in and set the gremolata aside
10.Drain the salmon (collect the marinade) and fry in the pan over a medium heat
11.Meanwhile, cook tagliatelle pasta according to the package instructions
12.Add the marinade and some pasta to the salmon, salt and cover for 3-4 minutes
13.Peel the avocado and dice the pulp.
14.Drain pasta and serve with avocado and salmon and sprinkle with Gremolata.