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.
See Also:
- One-Pan Gyoza & Eggs
- One-Pan Scallops and Cherry Tomatoes
- One-Pot Mac & Cheese (Broccoli & Shrimp)
- Sheet Pan Sausage & Veggies
- Teriyaki Salmon & Scallions
INGREDIENTS
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-BY-STEP PHOTOS
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!
Salmon Umeboshi Pasta
This is a nutritious one-pan pasta that is colourful and filled with different textures and flavour.
I am using a 20-cm sauce pan. This is the ideal size if you wish to cook and serve the pasta dish directly in the pan.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 150g boneless salmon fillet cut to chunks
- 1/2 tbsp sake
- pinch of salt
- 1 tsp olive oil
- 1og butter
- 600ml water
- 1 dashi soup pack
- 1 umeboshi tea stick (2 grams granules)
- 80g napa cabbage roughly cut
- 35g hon shimeji mushrooms ends trimmed
- 1 broccoli floret
- 4 cherry tomatoes
- 1 large shiitake mushroom cap
- 35g quick cooking (4-min) spaghetti (snap into two if it can’t fit in your pan)
Garnish
- 1 pitted umeboshi
- 1 tbsp chopped green onions (scallions or spring onions)
- freshly cracked black pepper
Directions:
- Prepare salmon. Arrange salmon pieces on a plate and rub sake and salt on the fish. Let the salmon marinate for 15 minutes in the fridge, then pat dry on paper towel before cooking.
- Fry prepared salmon in a non-stick pan with olive oil and butter. A splatter screen is highly recommended. Cook salmon on one side until lightly golden, then flip over and cook the salmon on the other side until cooked through (total pan frying time is about 5 to 8 minutes depending on the thickness of the salmon fillets). When cooked, set aside on a plate and discard the salmon skin. Roughly shred the salmon to bite-sized chunks.
- Make pasta stock. In a fitting pan, add water and dashi soup pack. Simmer for 5 minutes then discard the soup pack.
- Cook the pasta. Add umeboshi tea granules, cabbage, mushrooms, broccoli, cherry tomatoes and spaghetti. After bringing to a boil, cover with lid and simmer for 4 minutes until the pasta is just cooked. Ladle out the excess pasta stock (if any), run the stock through a sift for a delicious dashi plum tea to serve at the side.
- Garnish the pasta with shredded salmon chunks, a pitted umeboshi, green onions and black pepper.