Pasta (Part 2): Smoked Salmon and Capri Salad
Smoked salmon spaghetti
With the right smoked salmon pickles, even the most luxurious dishes can be prepared with ease!
The slightly bitter arugula leaves, combined with the tangy marinade and the tender texture of the salmon, make the food even more appealing.
Materials (for a 480ml glass jar)
Short spaghetti (spiral pasta) ......40g
Olive oil......1 teaspoon
Garlic (crushed) ......1/4 teaspoon
A pinch of salt, coarsely ground black pepper, etc.
Smoked salmon pickles
(See below for instructions) ......100g
Sesame leaves (cut into 4cm lengths) ......10g
practice
1. Cook the pasta for 2 minutes longer than recommended. Drain it through a sieve, rinse it with cold water to increase its elasticity, drain as much water as possible, and mix it into A.
2. Place the smoked salmon pickles, pasta from step 1, and arugula into the glass jar in that order.
Shelf life
Refrigerate for about 1 day (approximately from the night before to noon the next day).
First, let's make this good.
Smoked salmon pickles
Simply marinate the smoked salmon and flavorful vegetables in the marinade.
Salmon is a low-calorie, high-protein food with strong antioxidant properties, which can help fight aging.
Materials (480ml glass jar)
Smoked salmon......200g
Onion (sliced thinly, soaked in water, then squeezed dry) ... ... 1
Celery (sliced thinly) ......1 stalk
"White wine vinegar (or vinegar) ......3 tablespoons"
A. Olive oil......2 tablespoons
Salt, pepper... a little of each
Euphorbia pekinensis (optional) ......20g
practice
Mix A together with the other ingredients and stir well. Then pour the mixture into a glass jar.
Shelf life
Refrigerate for about 5 days
Capri Pasta Salad
Mozzarella cheese is one of the lower-calorie cheeses. If you want to further reduce the calories, you can use Katy cheese instead.
Materials (for a 480ml glass jar)
Short spaghetti (fusilli) ......30g
Kun fish (finely chopped) ......2 slices
Olive oil... 2 teaspoons
A pinch of salt, coarsely ground black pepper, etc.
Tomato (stem removed and cut into 2cm cubes) ......1
Mozzarella cheese (cut into 2cm cubes) ...... 1/2 (50g)
Basil (torn into small pieces) ... 4 leaves
practice
1. Cook the pasta for 2 minutes longer than recommended. Drain it through a sieve, rinse it with cold water to increase its elasticity, drain as much water as possible, and mix it into A.
2. Place the pasta, tomatoes, cheese, and basil into the glass jar in the same order as in step 1.
Shelf life
Refrigerate for about 1 day (approximately from the night before to noon the next day).
Prosciutto and Avocado Cold Spaghetti
Mashed avocado can be made into a pasta sauce that is both healthy and filling.
The smooth texture and umami flavor of the raw ham are also very satisfying.
Materials (for a 480ml glass jar)
Extra thin straight spaghetti... 40g
Onion (sliced thinly and spread out on a sieve to remove its pungent smell) ... 1/8 of an onion
Olive oil......1 teaspoon
Avocado (peeled, pitted, and mashed with a spoon) ...... 1/2 avocado
Onion (finely chopped) ......1/8 of an onion
A. 1 teaspoon each of olive oil and lemon juice...
Garlic (crushed), salt, coarsely ground black pepper... a little of each.
Raw ham (shredded)... ... 3 slices
Tender vegetable sprouts... appropriate amount
practice
1. Fold the pasta in half and cook for 30 seconds longer than recommended. Drain and rinse with cold water to increase elasticity. Drain as much water as possible and toss with olive oil and onions.
2. Mix A thoroughly.
3. Place the avocado dressing from step 2, the pasta from step 1, the prosciutto, and the baby greens into the glass jar in that order.
Shelf life
Refrigerate for about 1 day (approximately from the night before to noon the next day).
364 kcal
Edamame and anchovy cold Italian noodles
People on diets are prone to calcium deficiency, and the abundant calcium in small silver fish can solve this problem.
The chewy edamame and crisp cucumber make the meal even more enjoyable.
Materials (for a 480ml glass jar)
Extra thin straight spaghetti... 40g
Onion (sliced thinly and spread out on a sieve to remove its pungent smell) ... 1/8 of an onion
Olive oil......1 teaspoon
A Japanese-style dressing......1/2 tablespoon
Toasted white sesame seeds... 1 teaspoon
1/2 cucumber (cut into 1cm cubes)
Edamame (blanched and removed from the pods)...60g (30g beans)
Small silver fish... 4 tablespoons
Green perilla leaves (torn into pieces) ......3-4 pieces
practice
1. Fold the pasta in half and cook for 30 seconds longer than recommended. Drain and rinse with cold water to increase elasticity. Drain as much water as possible and toss with olive oil and onions.
2. Mix A thoroughly.
3. Place the sauce from step 2, cucumber, pasta from step 1, edamame, anchovies, and perilla leaves into the glass jar in that order.
Shelf life
Refrigerate for about 1 day (approximately from the night before to noon the next day).
Sargassum fusiforme and bean pasta salad
Beans are chewy and contain a lot of dietary fiber, so they keep you feeling full for a long time, making them a good choice for people on a diet.
When mineral-rich wakame seaweed is placed in a jar, the entire color scheme brightens up, making it look very luxurious.
Materials (for a 480ml glass jar)
Short spaghetti (spiral pasta)...... 30g
Olive oil......1 teaspoon
Sargassum seaweed... 1/2 tablespoon (dried)
Yogurt mayonnaise... 2 tablespoons
Mixed beans in a can... 1/2 can (60g)
Tomato (stem removed and cut into 2cm cubes) ...... 1/2
Mizuna (cut into 4cm lengths) ......1 head
practice
1. Cook the pasta for 2 minutes longer than recommended. Drain and rinse with cold water to increase elasticity. Drain as much water as possible and toss with olive oil.
2. After soaking the seaweed in water, blanch it quickly and then squeeze out the excess water.
3. Place the sauce, wakame seaweed (from step 2), pasta (from step 1), mixed beans, tomatoes, and mizuna into a glass jar in that order.
Shelf life
Refrigerate for about 1 day (approximately from the night before to noon the next day).
367
kcal