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Ingredients

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Linguine Pasta

  • Sunflower oil 5 ml
  • Salt 5 g
  • Linguine pasta (raw weight) 100 g

Norwegian Salmon

Wasabi Yoghurt Cream

  • Fresh garlic 20 g
  • Wasabi Powder 5 ml
  • Plain yoghurt 100 ml
  • Cream 300 ml
  • Butter 10 g
  • OnionsPeeled And Diced 50 g

Soy Cream

  • Sunflower oil 15 ml
  • Thyme (fresh) 3 g
  • Dijon mustard 15 g
  • 176 Points
    Added to cart: Knorr Professional Soya Sauce
    Not available on webshop via your current trade partner
    Not available on webshop via your current trade partner
    *Indicative price (ex VAT)
  • Cream 150 ml
  • OnionsPeeled And Diced 30 g

Delicious tapas Style seared Salmon with Asian flavor of wasabi and soya on a bed of creamy pasta

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Preparation

  1. Linguine Pasta

    • In a pot, bring the water to a boil, then add the oil and salt. Add in the pasta and cook until al dente, ±10 minutes.
  2. Norwegian Salmon

    • Season the salmon portions with the fresh lemon andRobertsons Cajun Spice.
    • In a pan, grill the salmon for 2 minutes per side and serve.
  3. Wasabi Yoghurt Cream

    • In a saucepan, add the oil,sauté the onions (50g)and garlic. Add in the wasabi powder, then stir in yoghurt, and add in the cream and butter. Reduce the heat and season to taste.
  4. Soy Cream

    • In a saucepan, add in the oil, and sauté thru thyme and 30g onions until translucent. Add in the mustard, Knorr Soya Sauce and cream, reduce the heat and season.
    • In a bowl, toss the finished wasabi cream with the linguine pasta, swirl and place into 6 or 8 ramekins, top withseared piece of Norwegian salmon, drizzling with the soya cream.
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