Take your pick. Do you want an Italian cuisine (tagliatelle or penne al salmone) or a Japanese dish (サーモンクリーム /sāmonkurīmu/) or 味噌スパゲッティ/miso supagetti/? Flip a coin and we'll have Italian tonight.
Spaghetti al salmone (Italian)
Serves 4
Heat the oven to 390ºF/170ºC
4 skinless wild salmon fillets
organic cherry tomatoes
organic garlic
organic spinach
1 tsp. (5 g) organic honey
1 cup (240 ml) organic lemon juiced
1 cup (240 g) organic beans: Great Northern, navy, or cannellini
linguine, fettuccine, or a GF pasta
1 Tbs. (15 ml) olive oil
cheese:
ricotta (creamy, mild taste)
ricotta salata (crumbly texture with salty flavor)
grated pecorino romano or parmesan (sharp savoy kick)
feta (sharp, salty, with tangy flavor)
uno 1. Except the pasta, mix everything together.
due 2. Bake for 15 minutes or until the salmon is just cooked (inside temperature 145ºF/630C)
tre 3. Cook the pastas as directed.
quattro 4. Flake the salmon into large chunks.
cinque 5. Toss in the pastas.
sei 6. Top with parsley
sette 7. Serve with an Italian salad:
Carrot and Apple Italian Salad
otto 8. Don't forget the (GF) bread and
nove 9. the dry white wine
Buon Appetito!
