Bought too much filet sashimi and don’t know how to use them up? I have a great pasta recipe for summer! Using fresh salmon with wasabi flavored soy sauce marinade, you can have very tasteful cold pasta. If you are lucky enough to get fresh wasabi root, you can experience different dimension of wasabi fragrance! Salmon can be substituted for any other kind of sashimi such as snapper, tuna, yellow tail, even using shell fish will also work really well. If you are not used having raw fish, you can use bleached prawns, squid and scallops. Choices are all yours. Enjoy your original pasta!
[ Ingredients ]
~ serves one ~
5~6 Snap pea
1 tbs Tobiko or Ikura
100g Salmon(Sashimi grade)
1~1.5 tbs Soy sauce
1~1.5 tbs E.V.Olive Oil
1/4 tsp Salt & Black pepper
1/2 tbs Wasabi(fresh or tubed)
1 sprinkle shredded nori
[ Directions ]
1. this is a wasabi root. It may not be easy to find them at super market…
2. if you are lucky to get one of those fresh ones, this is how I usually use wasabi root
Using the back of the knife to scratch the surface. try discarding all the skin.
3. use a fine part of grater to make it very fine paste.
4. Combine all the seasonings into a bowl.
5. Add wasabi paste and mix well
6. Slice the sashimi grade salmon.
7. Drizzle the combined sauce on the sliced sashimi and marinate for a few minutes.
8. While waiting you can cook pasta. This time I’m using capelline.
9. Blanch any green vegetable as you cook your pasta.
10. Soak the cooked pasta under running cold water and drain the excess water very well.
11. Put pasta into a bowl and add marinated salmon, blanched green vegetable and the rest of the marinade sauce. Toss it and decorate on a plate.
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