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Chef’s RECIPE@ホーム

Salmon spinach pasta with a touch of Yuzu (Japanese citrus)

Fish Filet

Pasta

Wine

Quick and easy, no prep! Just use ready-to-eat seasoned salmon.

Processed seafood used

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

  1. Cook pasta as shown on the package unti al dente.
  2. While cooking pasta, heat olive oil and garlic in a pan until garlic is fragrant.
  3. Add salmon and grill over low heat until oil comes out. Then remove from the pan.
  4. Add spinach in the same pan and stir fly lightly.
  5. Place salmon back to the pan and add cooked pasta. Also add pasta water to emulsify oil and water.
  6. Add salt and olive oil to taste.
  7. Squeeze Yuzu (Japanese citrus) and serve.
  8. Sprinkle chopped italian parsly if you prefer.

Remarks

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