The noodles have a quite neutral flavor, they are translucent and have a nice texture. They are Japanese and come from the konjac plant.
This is a very special dish, when you need to divide the salmon into the flesh and skin. The thin part of the skin is fried and be ones super crunchy and perfect to go on top of the dish.
The potatoes (we used also sweet potato and onions) were in thin slices prepared in the oven with a bit of whiskey. 10 minutes before they were done, we added the salmon.
Stir fry the pasta with a bit of olive oil and paprika spice.
When the salmon is done, cut the mozzarella in thin long pieces and add them around, on top of the salmon comes the pasta and in the end the crunchy salmon skin!
Yannis and Stella @Apollon, Naxos 