Teriyaki Salmon Pasta Recipe | Kikkoman Corporation

This spaghetti dish is served with pieces of Teriyaki salmon. Gently break the salmon into flakes and mix it with the pasta and sauce—the sweet and savory Teriyaki flavor spreads throughout and makes the whole dish delicious!

Cooking time

20min

Calories

689kcal

Sodium

1185mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

1

Remove the core from the onion, and slice the onion thinly. Cut the spinach into 4 cm (1.6 in.) lengths. Remove the stems from the cherry tomatoes and cut them in half. Cut the Teriyaki salmon into bite-sized pieces.
2

Bring a pot of water to a boil and add salt (1 tsp per 1 liter / 33.8 fl oz. of water). Add the spaghetti and cook according to the package instructions. About 1 minute before it's done, add the spinach and cook together. Reserve about 50 ml (1.7 fl oz.) of the pasta water before draining.
3

As the pasta finishes boiling, heat olive oil in a fry pan over medium heat. Add the onion, cherry tomatoes, and garlic, and saute for 2-3 minutes.
4

Add the drained spaghetti and spinach, the reserved pasta water, salt, and black pepper to the pan. Toss everything quickly to combine. Serve on plates, top with the Teriyaki salmon, drizzle with the remaining Teriyaki sauce, and finish with a sprinkle of grated Parmesan cheese.

Cooking Basics

Onions - thinly sliced

[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sauteing or boiling.

[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.