Bowl with salmon in sweet and sour Ros Thai Thai sauce

• 100 gr sauce for spring rolls and spring rolls 310g Ros Thai Thai
• 250 g fresh salmon
• 1 grapefruit
• 200 g konjac or rice noodles
• a cup of baby spinach
• 1 carrot
• 1 avocado
• 4 tablespoons of roasted pumpkin and sunflower seeds
• a handful of parsley
• lemon for sprinkling
• 1 teaspoon ghee
• 1 tablespoon chopped nuts

Cold preparation method:

1. Wash and pat dry the salmon. Cut it into even cubes and marinate it in the spring roll sauce for about 45 minutes. Then fry it in a teaspoon of ghee.
2. Prepare the pasta according to the package instructions. Peel and slice the avocado. Julienne the carrots into long, thin, and even strips. Peel the grapefruit and dice the flesh. Finely chop the walnuts. Toast the pumpkin and sunflower seeds in a dry pan.
3. Arrange the salmon, spinach, grapefruit, avocado, and carrots on the cooked and cooled pasta. Drizzle with lemon juice and sprinkle with roasted pumpkin, sunflower seeds, and nuts. Before serving, drizzle the salmon with additional spring roll sauce.

Warm preparation method:

1. Wash and pat dry the salmon. Cut it into even cubes and marinate it in the spring roll sauce for about 45 minutes. Then, sauté it in a teaspoon of ghee, add the prepared pasta, and sauté for about 3 minutes. Then add the parsley, stir, and sauté for another 3 minutes.
2. Serve warm with grapefruit segments, julienned carrots, avocado, and fresh spinach. Toast pumpkin and sunflower seeds in a dry pan and sprinkle over the pasta. Finely chop the walnuts and add to the pasta.