Salmon Yuzu Pepper Creamy Fettuccine | Umami Insider

Ingredients:
- 4 portion Fettuccine
- ¾ lb Salmon fillet
- 3 tsp Yuzu Pepper (Yuzu Kosho) (https://umami-insider.store/products/yuzu-pepper-kosho)
- 3 stalk Fresh Dill chopped
- A pinch of Sea Salt
- ½ cup Heavy Cream
- 1 Tbsp Butter

Topping (optional):
- Grilled Salmon Skin
- Lotus Root (deep-fried)

Instructions:
- Make the creamy pasta sauce.
1. Remove skin from the salmon and sprinkle a pinch of sea salt.
2. Heat butter on a frying pan and once butter is melted, add the salmon and cook thoroughly using a spatula over medium heat. While cooking, break salmon fillet into small pieces.
3. In a small bowl, mix heavy cream and yuzu pepper. Pour the cream mixture over salmon and add chopped dill. Mix well. Remove the pan from the heat just before the cream boils.

- Boil the fettuccine.
1. Follow instruction on the box of fettuccine and make four portions.
2. Drain the pasta but make sure to keep a few tablespoons of pasta cooking water.

- Make optional toppings.
1. Slice lotus root and deep fry.
2. Grill salmon skin in the skillet until crispy.

- Coat the fettuccine with the sauce.
1. Add cooked fettuccine and a few tablespoons of pasta cooking water into the frying pan.
2. Turn on the heat to high heat and combine the fettuccine and sauce swiftly and serve.