Alaska Sockeye Salmon With Creamy Mentaiko Pasta

Ingredients

1. Alaska Sockeye Salmon
2. Mentaiko
3. Spaghetti
4. Mayonnaise
5. Heavy Cream
6. Olive Oil
7. Soy Sauce
8. Salt
9. Black Pepper
10. Lemon
11. Paprika Powder
12. Nori Strips
13. Spring Onion

Pan-Searing Alaska Sockeye Salmon :

1. Remove the salmon from the refrigerator 15 minutes before cooking.
2. Take the Alaska Sockeye Salmon out of the vacuum-sealed bag, rinse it under cold water, and pat it dry with a paper towel.
3. Season the salmon with salt and black pepper to taste.
4. Heat olive oil over high heat in a pan.
5. Place the salmon skin-side up and give it a wiggle. Reduce the heat and sear for 3 minutes. Flip and continue cooking uncovered for an additional 3 to 4 minutes.

Preparing Creamy Mentaiko Pasta :

1. Combine mentaiko in a mixing bowl, zest the lemon into it, and add a small amount of lemon juice.
2. Add mayonnaise, soy sauce, sesame oil, and heavy cream. Mix until well combined.
3. Sprinkle in paprika and stir the mixture again. Adjust the seasoning according to your taste.

Cooking Pasta :

1. Bring water to a boil, adding a pinch of salt and a small amount of sesame oil.
2. When boiling, add spaghetti and stir occasionally. Boil for approximately 8 minutes or until achieving an Al Dente texture.

Final Assembly :

1. Drain the cooked spaghetti and toss it into the prepared mentaiko sauce. Ensure even coating by mixing thoroughly.
2. Serve the Creamy Mentaiko Pasta alongside the Pan-Seared Wild Alaska Salmon.

Enjoy your delicious Alaska Sockeye Salmon with Creamy Mentaiko Pasta!