Salmon mushroom wafu pasta recipe
Recipe type: Mains
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
A quick-fix meal that is delicious and nutritious.
  • about 200-250g salmon fillet
  • 10 white button mushrooms (whole), remove stem
  • 250g (dry) spaghetti
  • water and a pinch of salt to cook pasta
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • 110ml tsuyu
  • 30ml water
  • kizaminori (shredded seaweed), amount as desired for garnishing
  1. Set the pasta to cook - cook it 1 minute less than instructed on package instructions with water and salt as it will be transferred to the pan when you are adding the sauce.
  2. Rinse and pat salmon fillet dry.
  3. Heat the oil in a non-stick pan and pan-fry the salmon till the centre just turns pink. Remove salmon and set aside.
  4. In the same pan, melt the butter and add the mushrooms. Let it cook for about 30 seconds then add 30ml water and allow the mushrooms to cook further for another 4-5min. There should be still some mushroom 'juice' in the pan at that time.
  5. Add and toss the cooked pasta in the pan so that the pasta can soak up the mushroomy goodness.
  6. Pour the tsuyu over the pasta and mix thoroughly, allow the pasta to sit for about 30 seconds to soak up the sauce.
  7. Plate the spaghetti.
  8. Toss salmon with the remaining sauce in the pan.
  9. Top pasta with mushrooms, cooked salmon pieces and remaining sauce (if any).
  10. Lastly, top with shredded seaweed.
1. This recipe serves 2 adults and 2 children.
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