Ingredients
Ready Time: 25 minutes
Serves: 1
120 grams Pink Salmon
75 grams Fettuccine
50 grams Miso Paste
220 milliliters Cooking Cream
20 grams Sugar
15 milliliters Olive Oil
15 grams Japanese Spring Onion, finely sliced
White Pepper and Salt to taste
Directions
- Rinse the pink salmon under cold water, then pat dry with a paper towel.
- Marinate the king salmon with salt and pepper, then set aside.
- Heat up a pot with water to medium-high heat. Once the water is boiled, add the fettuccine and cook for 7-8 minutes until Al Dente, then set aside.
- Heat up a pan to medium-high heat. Add miso paste and stir until fragrant, then add cooking cream. Season with sugar, salt, and white pepper.
- Heat up another pan to medium-high heat. Add olive oil and sear the pink salmon for 1-2 minutes on each side until cooked through.
- Plate the grilled pink salmon with the fettuccine and miso cream sauce. Garnish with Japanese spring onions, and serve.