Salmon Pasta Salad Recipe

Salmon Pasta Salad Recipe

• 5g green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 lb (450g) fresh salmon fillet, skin removed and cut into bite-sized pieces
• 12 oz (340g) pasta of your choice (such as fettuccine, penne, or fusilli)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup white wine (optional)
• 1/4 cup chicken broth
• 1/4 cup heavy cream
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• Optional: 1/4 cup toasted pine nuts or almonds, for garnish

1. Prepare the Green Tea Rubs:
   • Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the salmon.
2. Season the Salmon:
   • Pat the salmon pieces dry with paper towels. Rub the green tea rubs all over the salmon, pressing the rubs into the flesh to ensure they adhere well.
3. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and set aside.
4. Sauté the Aromatics:
   • Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
5. Simmer the Sauce:
   • Stir in the white wine (if using), chicken broth, and heavy cream. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5-7 minutes. Season with salt and pepper to taste.
6. Combine the Ingredients:
   • Add the cooked pasta and salmon pieces to the skillet with the sauce. Toss gently to coat everything evenly.
7. Finish and Serve:
   • Transfer the Salmon Pasta Salad to a serving bowl. Garnish with chopped fresh parsley and, if desired, toasted pine nuts or almonds.
8. Serve Immediately:
   • Serve the Salmon Pasta Salad immediately, enjoying the tender, flavorful salmon with the creamy sauce and the subtle hint of green tea from the rubs.