Salmon Cream Pasta is a popular item in Japanese-Italian restaurants. Not technically a Japanese dish, but it is popular in Japanese homes, so I thought I’d share it with you. Also, this tastes great with a little ikura (salmon eggs) on top.
Yield: 2 servings
Time: 20 minutes
Ingredients
- 2 salmon fillets
- 3/4 cup whipping cream
- 8 oz pasta
- 1/2 onion (sliced)
- 1 tbsp parmesean cheese
- 4 oz spinach
- 1 tsp minced parsley
Spices
- 1/2 oz butter
- 1 chicken bullion cube
- salt and pepper
- 1/4 cup sake
- 1/2 tsp olive oil
Preparation
- Remove salmon skin and bone
- Boil pasta al dente, saving 1/2 cup hot water
- Heat a pan with 1/2 tsp olive oil and butter
- Add salmon, separating the meat, then mix in onion and cook for 3 minute
- Add sake and stir then add spinach and a dash of salt and pepper, mixing for 2 minutes
- Add cream and 1/2 cup hot water, and stir, then add bullion cube
- Add parmesan cheese, and salt and pepper to taste
- Add minced parsley
- Mix with pasta and serve
Modifications
- For a lighter pasta use half and half or cut the cream with milk.
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