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Linguine Pasta

  • Oil 5.0 ml
  • Salt 5.0 g
  • Linguine pasta (raw weight) 100.0 g

Norwegian Salmon

Wasabi Yoghurt Cream

  • Garlic, crushed 20.0 g
  • Wasabi Powder 5.0 ml
  • Plain yoghurt 100.0 ml
  • Cream 300.0 ml
  • Butter 10.0 g
  • Onions (peeled and diced) 50.0 g

Soy Cream


  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,sauté the onions (50g)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 thyme and 30g onions until translucent. Add in the mustard, Knorr Soya Sauce and cream, reduce the heat and season.
    • In a bowl, toss the finished wasabi cream with the linguine pasta, swirl and place into 6 or 8 ramekins, top withseared piece of Norwegian salmon, drizzling with the soya cream.