Peggy Lampman's Saturday dinnerFeed: Halloween sesame salmon with squid ink pasta

If you've ever eaten at a Japanese recipe, you are most likely familiar with wasabi, that spring green condiment used with sushi and sashimi. Wasabi, commonly known as Japanese horseradish, is a root vegetable that is shredded into a green paste and used as a condiment in Japanese cuisine. Wild wasabi is said to have been used as a medical herb. It was ingested as a remedy to food poisoning, which could have been helpful when serving with uncooked fish.

In stores, wasabi is commonly available as a powder or in a paste form. I prefer the flavor of dry wasabi and easily convert it into a paste with a small addition of water. Wasabi has a hot and powerful taste that dissipates after a few seconds yet doesn’t leave a burning sensation in your mouth. Its flavor and peppery taste is closer to that of a spicy mustard than that of a hot chili pepper, and creates an aroma that ignites the sinus cavity rather than the tongue. I have found wasabi to be addictive and often use it as a seasoning in Asian vinaigrettes, mayonnaise, even catsup!

Another ingredient in this recipe, squid ink pasta, is perfect used in seafood & pasta dishes. The dramatic black color of the pasta, derived from squid ink, creates a visually stunning foil to fresh seafood. It imparts a mildly pleasant seafood flavor but is not intense enough to interfere with other seasonings. Al Dente Pasta is the brand I choose, not only because it is produced locally, but the dramatic color remains after the 3-minute cooking time. I've found other squid ink pastas may turn a dull gray after time spent in the "bubbling cauldron".

Note: Soy Vay Veri Teriyaki or Soy Vay Wasabiyaki dressings are suitable time-saving substitutes for the marinade.

Yield: 4 servings Time: 30 minutes Cost: $14.00-$30.00 depending on salmon cost

Ingredients:

5 tablespoons teriyaki sauce 3 tablespoons sesame oil 1-3 tablespoons dry wasabi or wasabi paste 2 pounds center cut salmon fillet 8 ounces squid ink pasta, Al Dente preferred 1/2 teaspoon black sesame seeds

Directions

1. Whisk together the teriyaki, sesame oil and wasabi to make a marinade; divide. Marinate the salmon fillets in half of the dressing, 1- 1 1/2 hours, refrigerated, turning once. 2. Preheat oven to 400Ëš. 3. Line a baking sheet with foil. Bake salmon, skin side down, on middle rack of oven, and bake about 10-15 minutes, according to thickness of fillet and desired level of doneness. 4. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions, being careful not to overcook. Toss cooked pasta in remaining vinaigrette. 5. Divide pasta on 4 plates and arrange one fillet on top of each bed of pasta. Divide and sprinkle each fillet with black sesame seeds and serve.