Salmon with Pasta and Lime Hollandaise
- For the salmon
- 8 portions Salmon (each about 100 grams)
- 1, juiced Limes
- freshly ground pepper
- 3 tablespoons vegetable oil
For the salmon: Rinse salmon fillets, pat dry and sprinkle with lime juice. Season with salt and pepper.
For the pasta and sauce: Cook pasta according to package instructions in plenty of boiling salted water until al dente.
Whisk egg yolks with lime zest and juice in a metal bowl. Place over hot water bath and whisk until creamy. Gradually add butter cut into pieces.
Heat oil in a pan and cook salmon for 3 minutes per side.
Rinse lemon balm, shake dry and pluck off leaves, chop finely. Season sauce with salt, pepper and sugar and add lemon balm leaves.
Drain pasta. Arrange salmon and pasta on plates, drizzle with the sauce and serve.