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