Linguine with Matcha Sauce and Salmon Belly
Appreciate the beauty of flavor balance with this Grilled Salmon and Matcha Linguine recipe. Salmon has a rich savory flavor and serving it with Matcha Linguine allows the refreshing qualities of the matcha to cut through the richness of the salmon. The Linguine are mixed with matcha to give them their lovely, vibrant green color. This dish would make an ideal meal for your friends and family.
1 TBSP Olive Oil
1 Fillet of Salmon Belly
80gr of Linguine
1 TBSP Miso Paste
2 teaspoons of Matcha
1/3 cup of Soy Milk
1 Green Onion
Pinch of Salt
Pinch of Pepper
Season the Salmon with salt, pepper and miso paste. Warm a large nonstick pan with oil over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
Boil Linguine in salted water until Al Dente.
On a low heat, heat the soy milk. Sieve the Matcha into the heated soy milk and whisk until combined.
Drain Linguine and add chopped Green Onion to the soy milk and matcha mixture, Mix until all the noodles are coated in the sauce.
Place Linguine on a plate of your choice and place salmon on top, drizzle a teaspoon of Oyster sauce on top of the salmon and sprinkle with some grounded pepper and olive oil.