Cut salmon fillet into cubes, chili peppers into fine rings. Mix the juice of the limes with the chili and the garlic. Marinate the salmon in it for 30 minutes. Remove the salmon from the marinade. Keep the marinade.
Fry salmon in olive oil for about 5 minutes, remove and keep warm.
Dice the cucumbers, sauté in the roast stock. Deglaze with the salmon marinade. Cook briefly. Fold in the fish and the finely chopped dill. Season to taste with salt and pepper and possibly a little sugar. Serve with the cooked spaghetti.
