Shiozake Salmon with Hot Chutney Spaghetti
240 gram Salmon Fillet
130 gram Spaghetti
75 gram Tenderstem broccoli
10 gram Salt
3 tablespoon Olive oil
2 tablespoon Rosalind’s Hot Chilli and Carrot Chutney
1 tablespoon Mirin
2 clove Garlic-chopped
3 Spring onion-Thinly sliced
1 pinch Salt and pepper
– Use the kitchen towel to absorb all the moist on the salmon. Then put the salmon into a small bowl/container.
-Drizzle the mirin and rub 10 gram of salt on those fillets. Cover and leave it for at least 1 hour (even better overnight).
-Pre-heat the oven at 190 Celsius.
-Put the oil into a non-stick frying pan. Fry the salmon approx 2-3 minutes on each side. Transfer the fillets onto the baking tray and bake for approx 10 minutes. No need to wash this pan yet.
-Prepare the spaghetti according to the instruction on the package.
-Boil the tender stem broccoli as how you like it.
-Gently fry the chopped garlic in the pan which you used early on. In goes the spaghetti, Rosalind’s hot chilli and carrot chutney, broccoli. Sprinkle a pinch of salt and pepper to taste. Mix well.
-Assemble all the elements (Salmon and Spaghetti)on the plate. Scatter some sliced spring onion on the top and enjoy Shiozake Salmon with Hot Chutney Spaghetti.
– Shio in Japanese means salt and Sake or Zake means Salmon. It is a breakfast dish but I think it goes so well with the hot chilli chutney. The saltiness cut through the sweet, tangy and salty of the chutney spaghetti.
-You suppose to marinate the salmon overnight, but for me, one hour is what I have got time for.
-This is one of my collaboration with a multi-award-winning Artisan supplier. Check my other blogs for more food stories.