Creamy carrot-miso pasta with salmon
with crunchy furikake toppingCalories
:
934 kcalProtein
:
35.9g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Vis
- Gluten
- Tarwe
- Soja
- Sesamzaad
- Melk (inclusief lactose)
- Soja
- Lupine
- Ei
- Mosterd
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Salmon fillet
(Contains: Vis)
½ piece
Carrot
½ piece
Onion
1 piece
Tomato
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
½ sachet(s)
Furikake
(Contains: Gluten, Tarwe, Soja, Sesamzaad)
90 g
Gigli
(Contains: Tarwe May be present: Soja, Lupine, Ei, Mosterd)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3908 kJ
Calories934 kcal
Fat43.5 g
Saturated Fat12.7 g
Carbohydrate96.7 g
Sugar21.2 g
Dietary Fiber8.4 g
Protein35.9 g
Salt2.2 g
Potassium467.7 mg
Calcium55.5 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Chop the carrot into crescents. Boil the carrots for 5 minutes, then remove from the boiling water and set aside.
- Add the gigli to the boiling water and cook for 8 - 10 minutes. Reserve some of the pasta water, then drain and set aside.
- In the meantime, chop the onion and cut the tomato into 8 wedges.
2
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the onion for 1 - 2 minutes.
- Add the carrot and tomato and fry for 3 - 4 minutes.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the salmon for 2 - 3 minutes on its skin, then for a further 2 minutes on the other side. Season to taste with salt and pepper.
- Remove the salmon from the pan and set aside, save the pan with cooking fat for step 3.
3
- Stir the miso and cooking cream into the vegetables, along with 1/2 tsp of honey per person.
- Heat for 1 - 2 minutes. Season to taste with salt and pepper.
- Reheat the salmon pan over high heat and bake the panko for 3 - 4 minutes until golden brown.
- Add the furikake to the panko and mix well.
4
- Add the gigli to the deep frying pan and mix well.
- Add some of the reserved pasta water if needed.
- Serve the pasta on deep plates with the salmon on top.
- Garnish with the furikake panko.
