Salmon & Spinach Soy Milk Pasta Recipe

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Salmon & Spinach Soy Milk Pasta Recipe

Salmon & Spinach Soy Milk Pasta

Salmon & Spinach Soy Milk Pasta. Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. Salmon are native to tributaries of the North Atlantic (genus Salmo) and Pacific Ocean (genus Oncorhynchus). Many species of salmon have been introduced into non-native environments such as the Great Lakes of. To make Salmon & Spinach Soy Milk Pasta you need 11 ingredients and 6 steps quickly.

The ingredients needed to make Salmon & Spinach Soy Milk Pasta:

80 grams of Pasta
5 slice of Smoked salmon
1 bunch of Spinach
1/4 of Onion
1/4 of pack Shimeji mushrooms
1 clove of Garlic
10 grams of Butter
1 tbsp of White flour
150 ml of Soy milk
1 of Salt
1 of Black pepper

Steps to make Salmon & Spinach Soy Milk Pasta:

Finely mince the garlic and thinly slice the onion. Shred the shimeji mushrooms into small clumps and cut the spinach into 3-cm lengths.
Boil water in a saucepan and cook the pasta for 1 minute less than instructed on the packet.
Grease the frying pan with the butter and stir-fry the garlic. Once it's fragrant, add the sliced onion and shimeji mushrooms.
Sift in some flour and continue to stir-fry, then pour in the soy milk. Add the spinach and smoked salmon to the pan, then heat until cooked through.
Season with salt and black pepper, and toss in the boiled pasta.
Transfer the pasta to a plate and serve.

Try these delicious recipes any night of the week for a no-stress dinner. Canned salmon is a great, inexpensive source of proteins and omegas, and you may have stocked up on a few cans but not known what to do with them. This tasty shelter-in-place salmon loaf is so good for you! Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle.

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