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–+ servings
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
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Ingredients

  • 100 g Scottish Salmon, cut into strips
  • 180 g Dried linguine
  • 160 g Baby Spinach
  • 1 tbsp White wine
  • 2 tbsp HIKARI SHINSHU MISO
  • 1 Garlic clove, minced
  • 30 g Unsalted butter
  • To taste Black pepper
  • 1/4 lemon, cut into wedges

《A》

  • 50 ml Double cream(1.7oz)
  • 100 ml Milk(3.4oz)
  • To taste Salt
  • To taste Pepper

Nutrition Facts

Calories・660kcalCarbohydrates・75gProtein・27gFat・28gSaturated Fat・15gPolyunsaturated Fat・3gMonounsaturated Fat・7gTrans Fat・0.5gCholesterol・94mgSodium・120mgPotassium・1027mgFiber・5gSugar・6gVitamin A・8353IUVitamin C・30mgCalcium・195mgIron・4mg

Instructions

  • Cook linguine in a large pot of salted water according to the package instructions to make it al dente.
  • Meanwhile, melt butter in a large skillet and saute the salmon in it over medium heat until browned. Add the baby spinach and cook until wilted (2-3 minutes).
  • Stir in《A》 . Once it starts to simmer, bring down the heat and resolve the miso.
  • Add the linguine to the sauce, stirring everything together over the heat for 1 minute until the pasta is nicely coated. Season to taste with salt and pepper.
  • Serve with the lemon wedges and black pepper.