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Salmon Lemon Miso Cream Pasta

Name: Salmon Lemon Miso Cream Pasta
Total time: 20 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 160g Pasta; 1 fillet Salmon; 250ml Milk; 1/4 Lemon; 1 tbsp All-Purpose Flour; 2 tsp Miso; 15g Butter; To taste Salt; A pinch Black Pepper

Noodles

⏱ 20 min

👥 Serves 2

Difficulty ⭐

A milk-based cream sauce with miso melted in, with salmon and lemon — pasta without heavy cream.

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📖 The Story Behind This Dish

A creative dish making Italian salmon cream pasta with milk and flour instead of cream and adding richness with Japanese miso. A finishing squeeze of lemon cuts the salmon's richness so it doesn't get too heavy. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a night after work, lemon is squeezed over cream pasta with flakes of pink salmon, and a glass of wine is poured alongside.

🥕 Ingredients (serves 2)

Pasta 160g
Salmon 1 fillet
Milk 250ml
Lemon 1/4
All-Purpose Flour 1 tbsp
Miso 2 tsp
Butter 15g
Salt To taste
Black Pepper A pinch

👩‍🍳 Instructions

Start boiling the pasta in salted water.
Melt the butter in a frying pan, cook the salmon, remove the skin and bones, and flake.
Sprinkle in the flour and stir-fry, then add the milk a little at a time, stirring as it warms.
Dissolve in the miso; when it thickens, add the pasta and toss.
Squeeze over lemon and sprinkle with pepper.

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