Spaghetti with Soy Sauce and Salmon

A healthy meal rich in vitamins and essential fatty acids that will nourish our body with fresh energy and give us new strength.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 16 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

Dressing

  • 60 ml Soy sauce, shoyu

  • 1 spoon Juice, lime

  • 2 teaspoons Oil, sesame

Marinade

  • 100 ml Honey

  • 3 spoons Miso

  • 1 teaspoon Oil, sesame

  • 500 g Pasta, spaghetti, whole grain

  • 1 spoon Oil, vegetable oil, canola

  • 2 piece Fish, salmon

  • 3 pieces Onion, young

  • 20 g Ginger, fresh

  • 5 twig Thyme, raw

Steps

  1. Peel and grate the ginger. In a bowl, combine the ingredients for the marinade and mix well. Then prepare another small bowl, in which mix light soy sauce, lime juice, and sesame oil. Mix the ingredients well and set the prepared sauce aside. Rinse the chives and spring onions. Finely chop the chives and clean and finely chop the spring onions.

  2. Preheat the oven to 200 degrees Celsius. Thoroughly rinse the salmon fillets and dry them with paper towels. Cut them into smaller pieces. Place a non-stick pan on the stove and heat it well, then add sesame oil. Place the salmon pieces in the pan and sear them for about one minute on each side. Immediately brush the pieces with the prepared marinade and place the pan in the preheated oven, baking for about 5 minutes.

  3. Meanwhile, place a pot on the stove and fill it with an appropriate amount of salted water. When the water boils, add the spaghetti and cook for the time indicated on the package. Drain the cooked spaghetti thoroughly and mix it well with the prepared sauce.

  4. Serve the spaghetti in deep bowls and sprinkle with ginger and spring onions. Add a piece of salmon to each bowl and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 277.55 kcal
  • Fat: 6.77 g
    • Saturated Fat: 0.6 g
  • Carbohydrates: 39.64 g
    • Sugars: 0.5 g
  • Protein: 15.54 g
  • Fiber: 0.4 g

Advice

When cooking pasta, follow the rule of using 1 liter of water for every 100 grams of pasta. Use 10 to 12 grams of salt per liter of water.