This recipe couldn’t be any easier! Steam cook all vegetables for 18 – 25 minutes. Add the salmon in the last 8 minutes, and make sure everything is well cooked before serving. Bear in mind that the recommended steaming time changes according to the size of cut vegetables.
Once the salmon starts to cook, in another pot bring 400g of water to a boil. Dilute the starch and homemade paste in 50g of room temperature and add it to water. Slowly start to add the cream and cook for 3-4 minutes while continuously stirring.
There’s so many ways you can assemble the dish, I find the below visually appealing, Guten!
First things first, heat the oven to 200°C. Then make sure the salmon is bone free and cut it into 2*2 cms pieces. In a small bowl start preparing the marinade by mixing the soy sauce, mustard and honey then add the salmon and stir to make sure every piece of the salmon is well covered. By now, the oven should be ready, place salmon on a parchment paper and bake 4 10-12 mins.
In one pot, start boiling the spaghetti (Follow instructions on the pack) Wait for 5 or so minutes then in another pot heat the sunflower oil then add the onion, garlic cloves and leeks and stir.
Once you’ve achieved the above color, the spaghetti should be done. Drain them well from water and add them to the leak mix. Add sesame oil and lemon juice, and keep aside. The salmon is also by now ready, all you need to do is to pick your favorite spaghetti plate and serve this delicious dish warm. Bon Appetit 🙂