Best Miso Salmon Spaghetti Recipes

MISO SALMON SPAGHETTI

Miso Salmon Spaghetti image

I found this on a Japanese website ttp://www.sea.sannet.ne.jp.I thought that it was very special that it was western style pasta with a touch of Japanese in it-miso. A substitute to the diet no-no creamy spaghetti! Thanks to Mianbao who helped me translate the last part. I think next time I will be making it vegetarian!!

Provided by dcwang wang

Categories Spaghetti

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

200 g salmon fillets
4 leaves Chinese cabbage
2 tablespoons white miso
scallion, as needed
cooking wine, to taste (sake, Chinese rice wine)
salt, to taste
pepper, to taste
cornstarch (I used sweet potato starch) or potato starch (I used sweet potato starch)
1 tablespoon olive oil (I used grapeseed oil)
160 -200 g spaghetti

Steps:

Cut the scallion, salmon and cabbage into bite sized pieces.
Heat the oil in the pan.
Put it on medium heat and stir-fry the cabbage for 1-2 minutes.
Add in the salmon, and cook briefly.
Add some wine and cook to let the alcohol evaporate.
Season with salt and pepper.
Add 200mL of the water that was used to cook the pasta.
Add the miso and let it melt and bring it to a boil.
TUrn heat down to low after it boils.
Dissolve the starch in 30mL of water and add to the sauce to thicken.
Turn off heat.
Pour the sauce on the pasta.

Nutrition Facts : Calories 548.2, Fat 12.6, SaturatedFat 1.9, Cholesterol 52, Sodium 712.4, Carbohydrate 72.7, Fiber 3.9, Sugar 2.7, Protein 33.8

CRISPY SALMON WITH MISO-HONEY NOODLES

Crispy Salmon with Miso-Honey Noodles image

The key to crispy salmon is shallow frying in a large skillet. All you need is a thin coating of oil, about 3 tablespoons. Turn the salmon every 2 to 3 minutes so that all sides are equally crisp.

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Four 6-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper
12 ounces spaghetti
2 teaspoons sesame oil
1/4 cup miso
3 tablespoons fresh lime juice
6 tablespoons vegetable oil
2 tablespoons honey
1 clove garlic, finely grated
2 scallions, thinly sliced
1/2 hothouse cucumber, cut into thin half-moons (about 1 1/2 cups)
1 red chile or jalapeno, thinly sliced into half-moons
1/2 cup cilantro, roughly chopped

Steps:

Bring the salmon to room temperature 10 minutes before cooking. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain and toss with 1 teaspoon sesame oil and set aside.
Meanwhile, whisk together the miso, lime juice, 3 tablespoons of the vegetable oil, honey, garlic and remaining 1 teaspoon sesame oil in a large bowl.
Heat the remaining 3 tablespoons vegetable oil in a large skillet. Pat dry the salmon, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in the skillet skin-side up; cook until the bottom is golden and crispy, 2 to 3 minutes. Flip the salmon and cook on all sides until opaque throughout, about 2 minutes per side.
When ready to serve, toss the spaghetti with the miso dressing, scallions, cucumber, chile and cilantro. Divide between plates and top with the crispy salmon.

FIVE-INGREDIENT CREAMY MISO PASTA

Five-Ingredient Creamy Miso Pasta image

This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it's worth using if you have it on hand.

Provided by Alexa Weibel

Categories dinner, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Kosher salt
16 ounces spaghetti, linguine or bucatini
6 tablespoons unsalted butter
3 tablespoons white (or red) miso
4 ounces Parmesan, finely grated (1 packed cup)
Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
Divide among shallow bowls and sprinkle with nori or furikake, if using.

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