Salmon in Creamy Pasta Sauce

This delicious dish is based on an Adam Liaw recipe. I have changed it slightly and adapted it to the TMX.
It is also the third dish where I have used the cute little egg noodles from Helene, that wonderful cook and recipe developer of, SuperKitchenMachine.

Ingredients

1/2 onion
2 Tablespoons of cooking Sake
300g thickened cream
4 skinless and boneless Salmon fillets.
salt
oil
2 cups cooked egg noodles.( I used Helene's egg noodles)
Optional extras
2 Tablespoons of Salmon roe
1 sheet of nori , cut into fine slices.

Method
Chop onion in TMX and add a little oil, cook at 100/5 minutes/ speed 1.
Add cream and Sake and cook at 100/ speed 2 until it boils
.Add noodles and mix, reverse/ speed 1/2 or 1 until it boils.

Grill salmon on both sides , in pan on stove until just cooked.
Flake salmon in pan and add the creamy mix from TMX into pan.
Stir gently and bring to simmer.
Serve in warmed plates.
Can dress with optional extras if desired.

Herbed Sour Dough Rye Noodles

This is a most unusual recipe for pasta,  but it certainly works and is much more versatile than I expected.  It can be a base for both simple and complex sauces. 
I have adapted the recipe , to TMX, from one found in  "the Nourished Kitchen", by Jennifer Mc Gruther.
Need to start the simple process the day before needed.
Will make 6 generous serves.

Ingredients
2 cups of bread flour
1 cup rye flour
a good handful of fresh herbs , such as parsley, dill and chives.
3 whole eggs
1 cup of sour dough starter

Method.
Add fresh herbs to TMX bowl and mince on speed 7 for 7 seconds
Add eggs, mix, speed 5, 5 seconds
Add starter and flours and knead for 4 minutes.
Leave in TMX bowl and stand over night in a warm place.

Next morning,  remove from bowl and divide into 3 equal portions.
 Form into disks. ( each disk will make pasta for 2 generous serves.).
let sit on bench for 15 minutes before folding through pasta machine.

Process as for any pasta and boil in salted water until it rises to the top of the water.
Cooks in about 4 minutes.
Strain and place in bowls and top with sauce.
I made a sour cream sauce with garlic and crab.

Fresh rice noodles

Yes they do work Grin Grin Grin Grin Any one who now has long grain rice and water and a TMX and 2 20cm. (8 inch ), sponge tins can make fresh rice noodles.

Soak 1 1/2 cups of long grain rice in 1 1/2 cups of water over night, OR( grind 1 1/2 cups of long grain rice for 1 1/2 mins. speed 10 in TMX.) The soaked rice and water should be blended for 2 mins., speed 9. Pour into a jug.

3/4 fill TMX bowl with warm water and set Varoma temp for 10 mins on speed 1. (it should boil in about 5 mins.)
While water is heating, lightly spray the 2 sponge tins with oil, (I used rice bran oil). Place Varoma on top of machine. Place 1 tin on top of Varoma to heat. After about 2 mins. pour in enough batter to form a thin coat over base of warm tin .

When the water boils, set the time for 5 mins, place tin on top rack of Varoma and cover with lid. Steam for 5 mins, speed 1.

While this is steaming, Pour the batter into the next tin and tip the tin to cover the base. Sit this tin on top of the Varoma cover while the one inside is cooking. This sets the next lot of batter a little.

When the 5 mins. are up, remove tin and set aside to cool. Meanwhile place the partially set tin in the Varoma and steam for 5 mins.

After about 2 mins. the cooling batter, (now a disk), is ready to remove. Using a spatula, ease the rice disk out of the tin, and place on a wire rack to complete cooling. Wash the tin and dry and spray ready for next lot of batter. Do this immediately and follow the same process of sitting on top of Varoma.

I made 12 rice disks, and would think that, cut into noddles, 1 disk would make 1 serve.
In the photo I have cut some thin and some thick. I understand they will keep for 2 days in fridge, and can be frozen.
It is important to have a very flat base to the tin in which you steam the noodles.