Wafu pasta with smoked salmon and nori
~12 minon the hobJapan
527kcal
26 gprotein
67 gcarbs
15 gfat
5 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 768 | 36 g |
| Emmagetting lean | 27% | 424 | 23 g |
| Jackgrowing | 24% | 371 | 18 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Pasta (penne / spaghetti)90 g
- Smoked salmon, sliced60 g
- Nori seaweed3 g
- Spring onions, bunch½ bunch
- Butter8 g
- Lemons½
- Pasta (penne / spaghetti)180 g
- Smoked salmon, sliced120 g
- Nori seaweed6 g
- Spring onions, bunch1 bunch
- Butter15 g
- Lemons½
- Pasta (penne / spaghetti)360 g
- Smoked salmon, sliced240 g
- Nori seaweed10 g
- Spring onions, bunch1½ bunches
- Butter30 g
- Lemons1
From your store cupboard
Black pepperSoy sauceSalt
If you can’t get it
- Smoked salmon, sliced → if there is no smoked salmon, use smoked mackerel — it is cheaper and fattier, so use a third less.
- Nori seaweed → leave it out, or scatter over toasted pumpkin seeds instead
Method
- Put salted water on and cook the pasta as the packet says. Lift out a mugful of the cooking water before you drain it.
- Cut the smoked salmon into strips, slice the spring onion into rounds and snip the nori into thin ribbons with scissors.
- Melt the butter in a pan over a gentle heat, pour in 2 tablespoons of soy sauce and a ladleful of the pasta water and let it bubble for 1 minute so that it comes together.
- Tip in the drained pasta and toss it for 2 minutes, until the sauce thickens and coats every strand.
- Take the pan off the heat and only now fold in the salmon — over the hob it would cook to mush and lose its smoke.
- Plate it up, scatter over the nori and spring onion, grind over some pepper and squeeze lemon over.
- Put salted water on and cook the pasta as the packet says. Lift out a mugful of the cooking water before you drain it.
- Cut the smoked salmon into strips, slice the spring onion into rounds and snip the nori into thin ribbons with scissors.
- Melt the butter in a pan over a gentle heat, pour in 2 tablespoons of soy sauce and a ladleful of the pasta water and let it bubble for 1 minute so that it comes together.
- Tip in the drained pasta and toss it for 2 minutes, until the sauce thickens and coats every strand.
- Take the pan off the heat and only now fold in the salmon — over the hob it would cook to mush and lose its smoke.
- Plate it up, scatter over the nori and spring onion, grind over some pepper and squeeze lemon over.
- Put salted water on and cook the pasta as the packet says. Lift out a mugful of the cooking water before you drain it.
- Cut the smoked salmon into strips, slice the spring onion into rounds and snip the nori into thin ribbons with scissors.
- Melt the butter in a pan over a gentle heat, pour in 2 tablespoons of soy sauce and a ladleful of the pasta water and let it bubble for 1 minute so that it comes together.
- Tip in the drained pasta and toss it for 2 minutes, until the sauce thickens and coats every strand.
- Take the pan off the heat and only now fold in the salmon — over the hob it would cook to mush and lose its smoke.
- Plate it up, scatter over the nori and spring onion, grind over some pepper and squeeze lemon over.
Allergens: Lactose, Cereals containing gluten (1), Milk (7), Fish (4), Soya beans (6)
