Pasta tossed in a silky miso butter sauce, with sautéed shiitake mushrooms, bitter greens, and miso roasted carrots, then topped with flaky sugar and spice coated salmon.
For the Carrots and the Salmon:
- 1 Cedar Bay Sugar and Spice Salmon Fillet, defrosted according to package instructions
- 8 medium size carrots, peeled, ends trimmed
- 2 tbsp unsalted butter
- 2 tsp white miso paste
- salt and ground black pepper
For the Pasta:
- salt and pepper
- 16 ounces (1 pound or 454 grams) spaghetti noodles (*see note)
- 8 tbsp unsalted butter, divided
- 5–6 ounces shiitake mushrooms, cut into 1/4 inch slices
- 1 medium shallot, minced (you should have about 1/4 cup)
- 1 tsp minced fresh garlic
- 1 tsp crushed red pepper flakes
- 2 cups roughly chopped turnip greens (or, use mustard greens, Swiss chard, or spinach leaves)
- 1/4 cup white miso paste
- 1/2 cup roughly chopped fresh basil
Roast the Carrots and the Salmon:
- Preheat the oven to 425 degrees.
- Put the butter and miso paste in a small microwave save bowl and microwave for 30 seconds, just until you can stir them together into a soft, slightly melted paste.
- Lay the carrots in a small baking dish and use a pastry brush or your fingers to smear the butter and miso paste all over the carrots. Sprinkle with about 1/4 tsp salt and ground pepper.
- Remove the thawed salmon from the packaging, leaving it on the cedar plank. Sprinkle the surface with a generous amount of salt.
- Place the salmon (leaving it on its cedar plank) and carrots in the preheated oven. Roast the salmon until it reaches a core temperature of 158°F. This will take approximately 12-15 minutes. (Follow package instructions.) Roast the carrots, uncovered, until crisp tender. This will take approximately 15-20 minutes, depending on the size of the carrots.
- While the salmon and carrots cook, make the pasta. (If the salmon and carrots are ready before the pasta, remove from the oven and cover loosely with aluminum foil to keep warm.)
Make the Pasta:
- Fill a large saucepan with water and add 1 tablespoon of salt. Bring to a boil. Cook the pasta until it’s just slightly undercooked. You want it to be just shy of “al dente“. Drain in a colander in the sink, reserving 3/4 cup of the cooking liquid. Rinse the pasta briefly with cold water, just to stop it from cooking.
- Put 4 tablespoons of butter into a large, heavy bottom saucepan (you might use the same pan you used to cook the pasta) and set it over medium heat. When the butter is melted, add the sliced mushrooms, sprinkling them with about 1/2 tsp of salt and black pepper. Cook, stirring occasionally, until the mushrooms are beginning to caramelize.
- Add the shallot to the pan and cook, stirring frequently, until they are soft and just beginning to brown.
- Add the minced garlic, crushed red pepper flakes, and greens to the saucepan and cook, stirring constantly, for 1-2 minutes, until the greens are wilted.
- Add the remaining 4 tablespoons of butter to the saucepan and stir until melted. Add the miso paste and reserved pasta water. Bring to a simmer, stirring constantly, and cook until the sauce thickens slightly, about 2 minutes.
- Add the pasta to the saucepan and cook, tossing the pasta in the sauce, until heated through, about 2 minutes.
- Remove the pan from the heat and sprinkle in the fresh basil.
- Serve plates of pasta topped with a generous portion of salmon and a couple of roasted carrots on the side.
- Pasta: Dried pasta or homemade, fresh pasta work well in this recipe. If purchasing dried spaghetti noodles, get the thickest ones you can find. If making fresh pasta, roll the dough only to about 4 or 5 thickness. Thicker spaghetti noodles give the delicious miso butter sauce more pasta to cling to.
Keywords: pasta, miso, noodles, salmon, easy recipe, healthy recipe, seafood