Spaghetti al salmon tataki and mizuna

A good one-plate dinner, with few ingredients, but really delicious.
Spaghetti al dente, briefly sauteed in oil, garlic, a fragrant exotic chili pepper…

Aji limo

… then add mizuna leaves.

I prepared the salmon (of sashimi quality) with the same technique of aburi sushi.

How to “aburi sushi”

Cut and served.

As you see, the fish is raw inside, and roast outside. It’ tataki, the Japanese style roasting, used for fish or meat.

On the table, flavoring is yuzu and freshly ground pepper mix.

Cal 586.5 F21.0g C55.2g P43.6g

2 thoughts on “Spaghetti al salmon tataki and mizuna

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s