Spaghetti with miso butter, corn and salmon

Serves : 1-2

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  • 1 large skin on salmon fillet
  • 2 tsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 packet Slendier Black Bean Spaghetti
  • 3 tbsp unsalted butter
  • 2 tbsp blonde miso
  • 2 spring onions divided into whites and greens
  • 1/2 cup fresh or frozen corn kernels
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 3 tbsp water
  • 2 tsp corn-starch
  • Thinly sliced nori (to serve)
  • Sesame seeds (to serve)


1. Preheat oven to 140c

2. Brush salmon with oil and season with salt and pepper (you do not need to season the skin side). Lay on a parchment lined baking tray, skin side down, then bake for 17 minutes or until flesh is flaky. Remove from oven and set aside.

3. While the salmon is cooking, boil some water and cook Slendier Black Bean Spaghetti according to package instructions. Drain and set aside

4. In a non-stick skillet, melt butter over medium heat. Then add miso and sauté till fragrant. Add the spring onion whites and corn and sauté for an additional 2 minutes. If using frozen corn cover and allow corn to defrost for a couple of minutes. If using fresh you can skip this step.

5. In a small bowl, mix the soy, mirin, water and corn starch. Add the spaghetti to the pan with the miso and then add the soy mixture and shake to pan vigorously to emulsify the sauce. Taste and adjust the seasoning with salt if needed.

6. To serve, divide the spaghetti between 2 bowls. Flake the salmon with a fork and top the spaghetti with it. Garnish with sesame seeds, nori and spring onion whites.

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