Lime Cilantro Linguine with Miso Salmon, Lemongrass Soy Beurre Blanc, & Stir-Fried Veggies

Recipe By: Sasha of Pappardelle's Pasta
Serving Size: 4-6


1 lb. Pappardelle's Lime Cilantro Linguine

Beurre Blanc:
2 tsp. lemongrass paste
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
½ cup chilled and cubed butter
Lime juice to taste
Salt and white pepper to taste

Miso Salmon:
2 tbsp. white miso paste
1 tbsp. soy sauce
1 tbsp. rice wine vinegar
2 tbsp. mirin
2 skin-on salmon fillets

Stir Fried Veggies:
1 cup diced bell peppers
½ cup snow peas
½ cup diced onions
1 tbsp. sesame oil
1 tbsp. toasted sesame seeds
4 scallions, thinly sliced


  1. Pre-heat oven to broil on 500.
  2. Mix miso, mirin, soy, and vinegar.
  3. Cover the salmon with the marinade, put in a bowl skin side up, and let marinate in refrigerator 30 minutes to 1 hour.
  4. Bring a pot of lightly salted water to a boil, add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain.
  5. Shake any extra marinade off of the salmon and place on foil lined baking sheet.
  6. Broil the salmon for 6-10 minutes depending on the thickness of the pieces.
  7. While the salmon cooks, make the beurre blanc. Mix the lemongrass paste, the soy, and rice wine vinegar in a small saucepan.
  8. Cook on medium heat and reduce by half, until a syrupy consistency.
  9. Turn the heat to low, and slowly whisk in the butter one cube at a time, until fully incorporated.
  10. Season to taste with salt, white pepper, and lime juice.
  11. To make the stir-fried veggies, heat a pan with the sesame oil over medium heat.
  12. Add the onions and peppers and cook until translucent and slightly softened. Add the snow peas and cook until desired doneness.
  13. Take the cooked pasta and place in bowl with the veggies on top. Add the cooked salmon and ladle the burre blanc on top.
  14. Garnish with scallions and toasted sesame seeds. Enjoy!