Salmon and Japanese Mustard Spinach Cream Penne Pasta - Recipe Video
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Cook time
20 minutes
Ingredients 2 servings
- Penne pasta160 g
- Hot water1000 ml
- Salt2 tsp
- Sake2 slice(s)
- Salt1 three finger pinch
- Black peppera pinch
- Japanese mustard spinach200 g
- (A)Whipping cream (Heavy cream)200 ml
- (A)Powdered cheese2 tbsp
- (A)Miso1/2 tbsp
- (A)Granulated Japanese consomme soup stock1/2 tsp
- Salted butter10 g
- Olive oil1 tbsp
- Coarsely ground black peppera pinch
How to make
- Prepare. Remove the salmon skin.
- 1. Cut off the root of Japanese mustard spinach and cut into 2-inch pieces.
- 2. Cut the salmon into bite-size pieces and sprinkle with salt and black pepper.
- 3. Put ingredient (A) into a bowl and mix together.
- 4. Bring a pot of water to a boil, add salt and penne pasta, and boil according to the package directions.
- 5. Heat olive oil and salted butter in a pan over medium heat, fry Step 2 on both sides, add Step 1, and stir-fry.
- 6. When the salmon is cooked through and the Japanese mustard spinach has softened, add Step 3, and heat over low heat while mixing until everything is blended.
- 7. Add the drained Step 4, mix over low heat, and remove from the heat when everything is well absorbed. Serve on a bowl, sprinkle with coarsely ground black pepper, and it is ready.
Tips for cooking
Salmon can also be used with salted salmon, but in that case, you need to remove salt or adjust the amount of salt or granulated Japanese consomme soup stock. Boiling time is based on the time indicated on the package.