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Salmon Roe Pasta

A summery seafood pasta that’s nourishing and filled with omega-3 healthy fats! 

Servings

2~4

Prep Time:

10 min.

Cook for:

10 min.

Good For:

Lunch

Introduction

Salmon Roe Pasta

Ikura (salmon roe) is said to be one of the first types of seafood Japanese kids are exposed to. They’re like little bubbles so they’re popular with kids, and I was no different! 
As I’m currently in my third trimester of pregnancy, I’ve been enjoying finding delicious and nourishing ways to make sure my body and baby are getting the nutrients we need. 
Salmon is said to be one of the best foods for pregnancy, as it contains the omega-3 fatty acid DHA which aids baby’s brain and eye development. Additionally, the omega-3 fatty acids found in salmon eggs can also help provide important support for healthy fetal brain and nervous system development, along with battling inflammation, heart disease and arthritis.
Ikura can be pricy in Japan, but you can find sujiko, which remains intact inside the sack when brined and is thereby cheaper. It’s delicious over rice and fancy tapas-style slices of bread, but today I’d like to share one of my favorite pasta recipes, Salmon Roe Pasta!
salmon roe pasta meraki japan

Ingredients

  • Sujiko roe
  • Salmon, 2 cuts
  • Olive oil
  • White wine
  • Garlic
  • Pasta of your choice
  • Pasta water, 1/2 cup
  • Black pepper
  • Fennel
Debone and fry salmon with olive oil, a splash of white wine, black pepper and diced garlic.
Mix in your cooked pasta – I use whole wheat pasta – and a 1/2 cup of your remaining pasta water from boiling the pasta and simmer over low heat.
Using a spoon, remove the sujiko as much as possible from the sack so the roe doesn’t clump together. 
Turn off the heat and add the sujiko and fennel to the pasta.
Note! You’ll have to taste as you go but sujiko is very salty which is why this recipe doesn’t call for salt. 

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