Dried Scallop Pasta with Baked Salmon and Sweet Potato

Name: Dried Scallop Pasta with Baked Salmon and Sweet Potato
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 1 unit salmon steaks; 1 pack pasta; 3 small sweet potato; 2 cup Kai lan; 3 unit dried scallops; 50 ml almond milk; 2 tbsp coconut oil; 1 tbsp butter; 100 ml water; 2 tsp fu Yi (fermented bean curd); 1 pinch paprika; 1 pinch cumin; 1 tsp salt; 1 pinch black pepper; 1 pinch dried parsley

A nutritious fusion meal featuring creamy dried scallop pasta, tender baked salmon, and spiced sweet potatoes. Served with a side of savory fermented bean curd Kai Lan, this dish offers a perfect balance of textures and deep umami flavors.

Servings2 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

salmon steaks
1 unit
pasta
1 pack
sweet potato
3 small
Kai lan
2 cup
dried scallops
3 unit
almond milk
50 ml
coconut oil
2 tbsp
butter
1 tbsp
water
100 ml
fu Yi (fermented bean curd)
2 tsp
paprika
1 pinch
cumin
1 pinch
salt
1 tsp
black pepper
1 pinch
dried parsley
1 pinch

Step-by-Step Instructions

Preheat your oven to 180°C (350°F). Pat the salmon steak dry with paper towels, season both sides with salt and black pepper, and place it on one side of a large baking tray.

Slice the sweet potatoes into rounds or wedges. In a bowl, toss them with paprika, cumin, salt, and coconut oil. Arrange the potatoes on the baking tray next to the salmon. Bake for 40 minutes, flipping the potatoes halfway through to ensure even browning.

While the salmon and potatoes are baking, prepare the pasta liquid. In a large pan, combine 100ml water, almond milk, butter, and the pre-soaked dried scallops (including their soaking liquid). Bring the mixture to a boil.