Alaska Sockeye Salmon With Creamy Mentaiko Pasta
Alaska Sockeye Salmon With Creamy Mentaiko Pasta
Ingredients
- Alaska Sockeye Salmon
- Mentaiko
- Spaghetti
- Mayonnaise
- Heavy Cream
- Olive Oil
- Soy Sauce
- Salt
- Black Pepper
- Lemon
- Paprika Powder
- Nori Strips
- Spring Onion
Pan-Searing Alaska Sockeye Salmon :
- Remove the salmon from the refrigerator 15 minutes before cooking.
- Take the Alaska Sockeye Salmon out of the vacuum-sealed bag, rinse it under cold water, and pat it dry with a paper towel.
- Season the salmon with salt and black pepper to taste.
- Heat olive oil over high heat in a pan.
- Place the salmon skin-side up and give it a wiggle. Reduce the heat and sear for 3 minutes. Flip and continue cooking uncovered for an additional 3 to 4 minutes.
Preparing Creamy Mentaiko Pasta :
- Combine mentaiko in a mixing bowl, zest the lemon into it, and add a small amount of lemon juice.
- Add mayonnaise, soy sauce, sesame oil, and heavy cream. Mix until well combined.
- Sprinkle in paprika and stir the mixture again. Adjust the seasoning according to your taste.
Cooking Pasta :
- Bring water to a boil, adding a pinch of salt and a small amount of sesame oil.
- When boiling, add spaghetti and stir occasionally. Boil for approximately 8 minutes or until achieving an Al Dente texture.
Final Assembly :
- Drain the cooked spaghetti and toss it into the prepared mentaiko sauce. Ensure even coating by mixing thoroughly.
- Serve the Creamy Mentaiko Pasta alongside the Pan-Seared Wild Alaska Salmon.
Enjoy your delicious Alaska Sockeye Salmon with Creamy Mentaiko Pasta!
Author: Madam Villa
Alaska Sockeye Salmon With Creamy Mentaiko Pasta
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