Pasta with Salmon and Leek Sauce
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Wholemeal pasta contains even more fibre, minerals and vitamins than white flour pasta. For example, try pasta as wholemeal spelt flour or wholemeal durum wheat semolina.
Cook pasta in boiling salted water until al dente.
Cut leek lengthwise, rinse off thoroughly, shake dry and cut into 1 cm (approximately 1/2 inch) pieces. Blanch in boiling salted water for a few seconds, drain, rinse with cold water and drain well.
Rinse salmon, pat dry and cut into bite-sized cubes. Drizzle with lemon juice and let rest for 10 minutes.
Heat oil in a pan and cook salmon cubes for a few minutes, season with salt and pepper. Add leek, wine and mustard and simmer for 2-3 minutes.
Drain pasta and add to salmon. Mix together and arrange on plates. Season with lemon thyme and serve.