Salmon spinach pasta with a touch of Yuzu (Japanese citrus)
Quick and easy, no prep! Just use ready-to-eat seasoned salmon.
Processed seafood used
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サーモンハラスもろみ醤油漬け
株式会社川畑(茨城県)
詳しくはこちら
Processed seafood used
-
Brio Brio Bakery & CaféNaoko Shiode
Owner chef of Bakery and Café in California. After moving to NY in 2013, transferred to California. While in US, she was fascinated by bread making and started to create her own style of breads using natural yeast. Her love of wine and California landscape brought her back to SoCal where she opened her shop - BrioBrio Bakery & cafe in 2020.
- Servings
- Serving 2
- Cooking time
- 20 min
- Total servings
- Serving 2
- Cooking time
- 20 min
Ingredients
- Salmon belly in unrefined soy sauce
- 2 pieces of fillet
- Spinach
- 1/2 bunch
- Garlic (minced)
- 1 clove
- Pasta
- 160g
- Salt
- some
- Olive oil
- 3 tbsp
- Yuzu
- 1
- Italian parsly
- as you prefer
Directions
- Cook pasta as shown on the package unti al dente.
- While cooking pasta, heat olive oil and garlic in a pan until garlic is fragrant.
- Add salmon and grill over low heat until oil comes out. Then remove from the pan.
- Add spinach in the same pan and stir fly lightly.
- Place salmon back to the pan and add cooked pasta. Also add pasta water to emulsify oil and water.
- Add salt and olive oil to taste.
- Squeeze Yuzu (Japanese citrus) and serve.
- Sprinkle chopped italian parsly if you prefer.