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Linguine Pasta

  • Oil 5 ml
  • Salt 5 g
  • Linguine pasta

Norwegian Salmon

Wasabi Yoghurt Cream

  • Oil 5 ml
  • Onions 50 g
  • Garlic, crushed 20 g
  • Wasabi Powder 5 ml
  • Plain yoghurt 100 ml
  • Cream 300 ml
  • Butter 10 g

Soy Cream

  • Oil 15 ml
  • Onions 30 g
  • Dijon mustard 15 g
  • Cream 150 ml
  1. Linguine Pasta

    • In a pot, bring the water to a boil, then add the oil and salt. Add in the pasta and cook until al dente, ±10 minutes.
  2. Norwegian Salmon

    • Season the salmon portions with the fresh lemon and Robertsons Cajun Spice.
    • In a pan, grill the salmon for 2 minutes per side and serve.
  3. Wasabi Yoghurt Cream

    • In a saucepan, add the oil, and sauté the onion and garlic. Add in the wasabi powder, then stir in yoghurt, and add in the cream and butter. Reduce the heat and season to taste.
  4. Soy Cream

    • In a saucepan, add in the oil, and sauté thru Robertsons Thyme and onion until translucent. Add in the mustard, Knorr Soya Sauce and cream, reduce the heat and season.
    • In a ramekin, toss the finished wasabi cream with the linguine pasta swirl and place a seared piece of Norwegian salmon on top, drizzling with the soya cream.