Crispy salmon and miso carbonara
1 tbsp soy sauce
2 tbsp sesame oil
4 spring onions, green part cut into 4cm lengths
400g spaghetti
2 egg yolks
⅓ cup finely grated parmesan
1 tbsp white miso
2 tbsp furikake (see note)
Heat a large nonstick frying pan over high heat. Place salmon, soy and sesame oil in a bowl and toss to combine. Add the salmon and cook, stirring frequently, for 8-10 minutes, or until crisp and flaky. Add the spring onion and cook for 1 minute, or until just wilted. Remove from the stove and set aside.
Meanwhile, cook the spaghetti in salted boiling water until al dente, about 6-8 minutes, then drain, reserving ¾ cup of the pasta cooking water.
Place the egg yolks, parmesan, miso and reserved cooking water in a small bowl and whisk to combine. Remove the salmon and spring onions from the pan and place the pan over medium heat. Add the pasta to the pan and toss it in the salmon oil. Add the egg mixture and stir for 1 minute, or until the pasta is just coated.
Remove the pan from the heat and divide the pasta between bowls, topping with salmon and a sprinkle of furikake.
Available at supermarkets and Asian grocers, furikake is a Japanese seasoning mixture traditionally sprinkled over rice. It combines ingredients such as seaweed, sesame seeds and dried fish.
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Crispy salmon and miso carbonara
250g skinless salmon fillets, finely chopped 1 tbsp soy sauce 2 tbsp sesame oil 4 spring onions, green part cut into 4cm lengths 400g spaghetti 2 egg yolks ⅓ cup finely grated parmesan 1 tbsp white miso 2 tbsp furikake (see note) Heat a large nonstick frying pan over high heat. Place salmon, soy and sesame oil in a bowl and toss to combine. Add the salmon and cook, stirring frequently, for 8-10 minutes, or until crisp and flaky. Add the spring onion and cook for 1 minute, or until just wilted. Remove from the stove and set aside. Meanwhile, cook the spaghetti in salted boiling water until al dente, about 6-8 minutes, then drain, reserving ¾ cup of the pasta cooking water. Place the egg yolks, parmesan, miso and reserved cooking water in a small bowl and whisk to combine. Remove the salmon and spring onions from the pan and place the pan over medium heat. Add the pasta to the pan and toss it in the salmon oil. Add the egg mixture and stir for 1 minute, or until the pasta is just coated. Remove the pan from the heat and divide the pasta between bowls, topping with salmon and a sprinkle of furikake. Available at supermarkets and Asian grocers, furikake is a Japanese seasoning mixture traditionally sprinkled over rice. It combines ingredients such as seaweed, sesame seeds and dried fish.
The Age
3 days ago
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Crispy salmon and miso carbonara
250g skinless salmon fillets, finely chopped 1 tbsp soy sauce 2 tbsp sesame oil 4 spring onions, green part cut into 4cm lengths 400g spaghetti 2 egg yolks ⅓ cup finely grated parmesan 1 tbsp white miso 2 tbsp furikake (see note) Heat a large nonstick frying pan over high heat. Place salmon, soy and sesame oil in a bowl and toss to combine. Add the salmon and cook, stirring frequently, for 8-10 minutes, or until crisp and flaky. Add the spring onion and cook for 1 minute, or until just wilted. Remove from the stove and set aside. Meanwhile, cook the spaghetti in salted boiling water until al dente, about 6-8 minutes, then drain, reserving ¾ cup of the pasta cooking water. Place the egg yolks, parmesan, miso and reserved cooking water in a small bowl and whisk to combine. Remove the salmon and spring onions from the pan and place the pan over medium heat. Add the pasta to the pan and toss it in the salmon oil. Add the egg mixture and stir for 1 minute, or until the pasta is just coated. Remove the pan from the heat and divide the pasta between bowls, topping with salmon and a sprinkle of furikake. Available at supermarkets and Asian grocers, furikake is a Japanese seasoning mixture traditionally sprinkled over rice. It combines ingredients such as seaweed, sesame seeds and dried fish.
