Contributed by Naoko’s Kitchen
Get ready for a treat for your tastebuds as our partner home chef Naoko shares her refreshing pasta recipe perfect for summer! Citrusy, spicy, and creamy, this delicious recipe will change the way you look at pasta forever. A Japanese fusion dish, our salmon yuzu pepper creamy fettuccine, combines the best of the east and the west. The result is a flavor-rich dish that is bursting with the fresh sensations that make an ideal summer meal for your family or a dinner party. You can thank Naoko later!
What is Yuzu Pepper?
Yuzu is a citrus fruit that is widely popular in Japanese food culture for many different things. The Yuzu pepper paste we use here is made with the zest (the rind) of the yuzu fruit mixed with spicy green chili peppers. Salt is also added, and the mix is usually allowed to mature until it has the right umami-rich deep flavor. The final product, yuzu pepper or Yuzu Kosho in Japanese, is a unique paste that adds flavors to many different types of dishes.
You can add yuzu pepper paste to sashimi and yakitori as a kind of side seasoning. You can also add it to hot pots to infuse the entire plate with its refreshing taste. We recommend trying it on all sorts of different recipes. It goes great with pizza, for example, and adds a blast of flavor to meat dishes like roast beef. So don’t be afraid to get creative, that’s when the true culinary masterpieces happen!
Japan is absolutely in love with fusion cuisine. And nowhere is that love so diversely expressed as in wafu pasta. This salmon yuzu pepper creamy fettuccine is designed to be prepared in the summertime when citrus fruits come into season, and their refreshing taste is to be enjoyed.
We also have a straightforward wafu pasta recipe using freeze-dried miso soup. It’s easy to make and gives you a real taste of authentic flavor. When you feel even more adventurous, you can try out our recipe for Octopus and Eryngii Mushroom Pasta, which is full of Japanese ingredients. Or, you can go for something more Western-like and try our Bacon and Spinach Wafu Pasta recipe. Here is another tip: whether cooking Japanese pasta or Western-style, try substituting soba noodles for spaghetti to make the dish both heartier and healthier!
- Once the pasta is boiled, try to combine it with the yuzu pepper sauce as soon as possible. This keeps the pasta from losing its texture. This tip applies to any pasta dish!
- When plating, try to add height instead of letting it fill the whole plate. Adding height to a dish can bring an ordinary-looking dish to a stunning and more professional looking one.
Meet Naoko’s Kitchen
Naoko’s Kitchen is brought to you by Japanese cook and Culinary Artist Naoko Kashiwagi, who is currently living in Singapore. Before moving to Singapore at the end of 2019, Naoko shared her authentic taste, knowledge, and skills of Japanese food by hosting pop-ups and cooking classes in Cornwall, UK, for seven years. More than a thousand foodies from all over the world have participated in her informative and hands-on classes. They all enjoyed the entertainment of her exquisite dishes!
Her mission is simple. To entertain the customers with authentic Japanese flavors by adding subtle twists to create innovative dishes. With Naoko’s imagination and creativity, she creates new recipes using the freshest local seafood and seasonal ingredients. Her recipe mixes Japanese authenticity with innovation for your taste buds and eyes.
Salmon Yuzu Pepper Creamy Fettuccine
- 4 portion Fettuccine
- ¾ lb Salmon fillet
- 3 tsp Yuzu Pepper (Yuzu Kosho)
- 3 stalk Fresh Dill chopped
- A pinch of Sea Salt
- ½ cup Heavy Cream
- 1 Tbsp Butter
- Grilled Salmon Skin
- Lotus Root (deep-fried)
Make the creamy pasta sauce.
- Remove skin from the salmon and sprinkle a pinch of sea salt.
- Heat butter on a frying pan and once butter is melted, add the salmon and cook thoroughly using a spatula over medium heat. While cooking, break salmon fillet into small pieces.
- In a small bowl, mix heavy cream and yuzu pepper. Pour the cream mixture over salmon and add chopped dill. Mix well. Remove the pan from the heat just before the cream boils.
Boil the fettuccine.
- Follow instruction on the box of fettuccine and make four portions.
- Drain the pasta but make sure to keep a few tablespoons of pasta cooking water.
Make optional toppings.
- Slice lotus root and deep fry.
- Grill salmon skin in the skillet until crispy.
Coat the fettuccine with the sauce.
- Add cooked fettuccine and a few tablespoons of pasta cooking water into the frying pan.
- Turn on the heat to high heat and combine the fettuccine and sauce swiftly and serve.