March 15, 2015

Creamy Salmon Pasta


Pasta for four pax, boiled with 1 tsp of sea salt until al dente.

Sashimi-grade salmon, rub some sea salt all over and air fried at 180 degree for 7 minutes until fully cooked.

2 tomatoes, removed core and diced

2 cloves of garlic, sliced

200ml Emborg cooking cream

200ml Mentaiko sauce


Chinese parsley, chopped

  1. Fry garlic until fragrant then toss with pasta.
  2. Add Mentaiko sauce, cooking cream and a quarter cup of pasta water. Mix well.
  3. Add tomato and chinese parsley. Mix well.
  4. Portion the pasta into serving plates. Topped with salmon flakes and Furikake.
  5. Add some freshly grounded black pepper if preferred. Serve immediately.

Mentaiko sauce can be purchased from Kuriya seafood market or Japanese sauce section at Cold Storage.