Crispy Shrimp Chip Wasabi Chicken
20 min
italianchinesejapaneseamericanmexicanthaifrenchkoreanindianvietnamesemediterraneanspanishmiddle-easterngreek
Pan-Asian Pasta Fusion with Miso-Infused Salmon and Pickled Vegetable Crunch
A bold multi-continental fusion dish featuring al dente pasta tossed with French butter and Japanese miso, topped with Thai-spiced salmon, Korean-style pickled vegetables, and a creamy Indian-Mediterranean yogurt sauce with hummus. This unexpected combination harmonizes Italian pasta traditions with Asian umami flavors, American comfort, and Middle Eastern creaminess.
45 min
Medium
4 servings
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Taste Profile
Sweet2/10
Salty7/10
Sour6/10
Umami8/10
Spicy4/10
🥄 Texture
Contrasting mouthfeel: al dente pasta and tender, moist salmon cubes provide a soft base while stir-fried carrots, bell pepper, zucchini and diced pickles add a crisp, crunchy bite. The dish is rounded by silky miso-butter and creamy yogurt-hummus sauces that coat the pasta for a smooth finish.
👃 Aroma
Savory umami notes from white miso, soy and seared salmon are front and center, joined by warm garlicky and Thai red curry spice aromatics. Bright acidic top-notes of pickle vinegar and lemon, plus a hint of sesame and fresh cilantro, give the overall aroma a lively, layered character.
🍷 Pairs Well With
A crisp, high-acidity white like Sauvignon Blanc or a dry Riesling to balance salty, sour and umami flavors; alternatively an ice-cold light lager (Korean or pilsner) or a chilled green tea for a non-alcoholic option.
🥗 Side Dishes
Light sides that complement the fusion character: steamed or wok-tossed baby bok choy with garlic, a chilled cucumber salad with sesame and rice vinegar, or simply edamame with flaky sea salt. For more Mediterranean contrast, a small mixed green salad with lemon-olive oil dressing also works well.
Ingredients(21 items)
- 18 ounces pasta (penne or linguine)
- 212 ounces salmon fillet (cut into 1-inch cubes)
- 33 tablespoons butter (divided)
- 42 tablespoons white miso paste (Japanese)
- 51/2 cup plain yogurt (Greek or Indian style)
- 61/4 cup hummus (Middle Eastern)
- 71 cup pickles (diced, preferably dill or spicy Korean-style)
- 82 medium carrots (julienned)
- 91 large green bell pepper (sliced into thin strips)
- 101 medium zucchini (diced into small cubes)
- 112 tablespoons pickle juice (from the jar)
- 121 tablespoon soy sauce (Chinese/Japanese)
- 131 teaspoon Thai red curry paste
- 141/2 teaspoon sesame oil (Asian)
- 152 cloves garlic (minced)
- 161 tablespoon fresh lemon juice (Mediterranean)
- 172 tablespoons olive oil
- 181/2 teaspoon dried oregano (Greek/Mediterranean)
- 19Salt and black pepper to taste
- 201 tablespoon fresh cilantro (Vietnamese/Thai, optional garnish)
- 211 teaspoon sesame seeds (Korean garnish)
Nutrition Information(per serving)
524
Calories
38.2g
Protein
48.7g
Carbs
22.5g
Fat
Instructions
- 1
Bring a large pot of salted water to boil. Add pasta and cook until al dente (approximately 9-11 minutes). Reserve 1 cup of pasta water before draining.
- 2
While pasta cooks, prepare the miso-butter sauce: In a small bowl, whisk together 2 tablespoons of softened butter with white miso paste and 2 tablespoons of the reserved pasta water until smooth and creamy.
- 3
In another bowl, combine yogurt, hummus, lemon juice, and 1 tablespoon of pasta water. Season with salt and pepper. This creates the Mediterranean-Indian cream base.
- 4
Pat salmon cubes dry with paper towels. Season with salt and pepper on all sides.
- 5
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 6
Add Thai red curry paste to the garlic and stir for 1 minute to bloom the spices. This creates the Thai-Korean fusion base.
- 7
Add salmon cubes to the skillet and sear for 2-3 minutes per side until cooked through but still moist inside. Remove salmon and set aside.
- 8
In the same skillet, add remaining 1 tablespoon butter and 1 tablespoon olive oil. Add carrots, green bell pepper, and zucchini. Stir-fry for 3-4 minutes until vegetables are tender-crisp (maintaining Asian wok-style cooking).
- 9
Add diced pickles, pickle juice, and soy sauce to the vegetables. Toss well and cook for 1 minute, allowing flavors to meld.
- 10
Return cooked pasta to the pot. Pour the miso-butter sauce over the pasta and toss thoroughly, adding pasta water as needed to achieve a silky consistency.
- 11
Drizzle sesame oil over the pasta and toss again to incorporate.
- 12
Transfer pasta to serving bowls or plates. Top each portion with the stir-fried vegetables, pickles, and seared salmon cubes.
- 13
Dollop the yogurt-hummus cream sauce generously over each serving (or serve on the side).
- 14
Garnish with fresh cilantro, sesame seeds, and a light sprinkle of oregano.
- 15
Serve immediately while the salmon is warm and the vegetables maintain their crunch.
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