Sesame Salmon with Squid Ink Pasta

Peggy Lampman | Contributor

I was a strange child. When trick or treating, matching theatrics to costume, I tried enticing our neighbors to give me that extra treat. This, I'm ashamed to confess, was only to flaunt my large bag of winnings thus tormenting my younger brothers and their smaller bags. I never ate that candy, but admired the bulk of the bag for weeks. I'm that same strange child today and have passed this strange child gene to my children.

This recipe is festive to the day and the perfect treat for my families palate. Forget the candy...we want the good stuff!

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.