Miso Butter Ingredients:
Rinse the lemon with hot water and pat dry. Finely grate the peel and squeeze the lemon. Mix in room warm or miso paste, lemon zest and lemon juice until smooth. Place the miso butter in the middle of a piece of food wrap, fold it tightly and fold the sides of the butter roll together like candy. Put in the fridge.
Ingredients for Spinach:
Clean and wash the spinach and drain in a colander. Peel and finely chop the shallot and garlic. Heat a little oil in a large pot and fry the shallots and garlic until transparent. Add the spinach, salt and stir to combine, adding more salt if necessary. warm places.
Cook spaghetti according to package directions. Roast sesame in a pan without fat for 4-5 minutes. Set a small portion aside for serving.
Meanwhile, melt the butter in another pot and stir in the miso paste with a whisk. Add 100ml (for 4 portions) pasta water, bring to the boil, stirring, until creamy, then remove from heat. Place the cooked noodles in a strainer and mix with the miso sauce and roasted sesame until dripping.
Ingredients for salmon:
Fry the salmon fillets in a hot oil-covered pan on each side for about 3 minutes. Season with salt and pepper.
Top the salmon fillet with slices of miso butter. Place the spaghetti on preheated plates, store the spinach and salmon decoratively. Sprinkle some toasted black sesame seeds on top.