Salmon Umeboshi Pasta
This is a one-pan recipe for salmon umeboshi pasta. The pasta was cooked with a dashi soup pack and a stick of umeboshi (pickled plum) tea, along with hot pot vegetables, and topped with pan-fried salmon. This is filling, easy, nutritious and delicious pasta recipe! It also comes with a savoury dashi plum tea (excess from cooking the dish) to serve with the pasta.
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- Teriyaki Salmon & Scallions
Ingredients for Salmon Umeboshi Pasta:
- Salmon – boneless cut, marinated with sake & salt for 15 minutes.
- Umeboshi (pickled plum) tea from Daiso. It tasted addictively salty and sour, great for improving one’s appetite.
- Assorted vegetables – cherry tomatoes plus vegetables (broccoli, napa cabbage and mushrooms) from a hot pot vegetables set.
- Pasta – use the quick cooking type of spaghetti that cooks in about 4 minutes. I am using the pasta as pictured from Daiso. I love that it is half the length of usual spaghetti, so that the pasta fits nicely into my pot for a one-pan meal. If you are using regular length spaghetti, just snap it into two to fit the pan.
- Dashi soup pack – This is the brand I am using from the local supermarkets (such as NTUC). It is flavourful and without MSG. There is another version with MSG, it is more flavourful and popular, but I prefer the natural taste of this non-MSG version.
STEP 1: PAN FRY THE SALMON
Pan fry the prepared salmon in butter. When cooled, remove the skin and shred the salmon to smaller chunks.
STEP 2: MAKE THE PASTA
Cook One-Pan Salmon Umeboshi Pasta:
(1) In the pan, boil water with the dashi soup pack for 5 minutes, then remove the soup pack. salmon. place on flat plate. drizzle 1/2 tbsp of sake and a sprinkle of salt. rub all over. sit in fridge for 10 minutes. when ready to cook, pat dry with kitchen towels.
(2) to (4) Add pasta, vegetables, mushrooms, tomatoes and a stick of umeboshi tea into the pan. Simmer with lid closed for a few short minutes.
(5) The pasta is ready when most of the liquid is reduced and absorbed by the ingredients (see tip below). Garnish the pasta with the previously cooked salmon, a pitted umeboshi and chopped green onions.
Tip: If there is too broth left, you can ladle out the excess liquid (sieved) for a delicious savoury dashi plum tea to serve at the side.
(6) Finally, serve the pasta straight in the pan and enjoy!