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Spaghetti Aglio Salmon


2 serving


  • 150g Spaghetti
  • 50g smoked salmon, sliced
  • 5g sliced spring onion
  • 30g chopped garlic
  • 5g chili flakes
  • 120g MERRIS Pure Vegetable Oil
  • 12g salt
  • 100g sliced oyster mushroom
  • 50g sliced brown button mushroom
  • A pinch of white pepper powder
  • 20g curry leaves


  1. Cook the spaghetti in boiled water for 8 minutes until it’s cooked. Drain the water.
  2. Warm up 20g of MERRIS Pure Vegetable Oil in a saucepan and add in the mushrooms. Add in the salt and pepper to taste.
  3. Heat MERRIS Pure Vegetable Oil to 200◦c and add in the curry leaves to fry for 10 seconds. Remove the leaves from the oil and set aside.
  4. Use the oil in step 3 to fry the garlic, chili flakes and season with some salt to form aglio dressing. Assemble the spaghetti, mushrooms and curry leaves in a plate. Top the aglio dressing and smoked salmon on the spaghetti. Serve immediately.

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