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Paccheri (pasta) with Salmon, Tomatoes, and Yuzu

November 16, 2011 by Jennifer Che 11 Comments


I’m trying things a bit differently. In the past when I’ve started a series, I’ve completed it before starting another series (or even another post). I’m current going through two series right now (Post Quake Japan and the Post Project Food Blog – What’s Next? ). As a result, I’ve decided to vary up the posts and alternate between the series as well as throw in cooking and restaurant posts in between. Feel free to give feedback if you like it one way vs. the other!
—–

If you have high quality ingredients, you’ve overcome 90% of the battle.

I’m slowly learning that good ingredients alone go a really, really long way. If you have good ingredients, you really don’t have to be a great cook to make pretty tasty dishes.

We were stuck in a bind the other night. The weather was outside was a bit frightful (ummm, hello freak October snowstorm!), and Bryan was in the thick of battling his awful cold. We really didn’t feel like going out, yet we had absolutely no groceries at home (having just returned from Japan not too long ago).

Now, I’m usually a “cook-from-scratch” kind of gal. In fact, I hardly keep any boxed or canned foods around the house. Serendipitously, (and thankfully!), it just so happened that I had recently attended a Muir Glen cooking class with Will Gilson in which they sent us home with a few cans of Reserve tomatoes. I had also just received my last shipment of Copper River Salmon goods as a part of my partnership with the Copper River Organization in Alaska this past summer.

When I combined these two excellent ingredients with just a few more simple things I already had at home, I came up with a fantastic pasta that only took 20 minutes to make.

The basics behind most of these simple Italian sauces is pretty similar. Saute (in butter or olive oil or a mix of both) sliced onions and tomato paste (optionally red pepper flakes if you like a kick!), until the onions are soft, about 5-8 minutes. Throw in the minced garlic and stir for 1-2 minutes.

Open up those cans!

Add one can of diced tomatoes (ideally a really flavorful one, like the Muir Glen reserve tomatoes), and add one can of salmon (ideally, high quality wild caught salmon, like Alaskan Copper River Salmon). Stir all ingredients and cook for about 5-10 minutes. I don’t really think it matters so much how long you cook it since these ingredients are already cooked.

Meanwhile, cook your pasta according to the instructions on the box. We bought artisanal paccheri from Whole Foods, which was deliciously chewy, almost like fresh pasta. If it’s fresh homemade pasta, cook for only 1-2 minutes maximum.

Drain the pasta and combine it with the sauce in the pan. Having just recently fallen in love with Japanese yuzu paste, I decided to add a teaspoon of the potent stuff to the pasta.

I loved it!

It added a nice spicy kick and gorgeous floral notes of yuzu.

Serve with chopped basil. If you want even more kick (which Bryan usually does), optionally add a teaspoon of Sriracha sauce.

Note: if you don’t have yuzu paste, perhaps add a splash of Sriracha for the kick and a bit of lime zest for the citrus notes? Just an idea . . .

Pasta with Salmon, Tomatoes, and Yuzu
1 tablespoon olive oil
1 onion, sliced
1 tablespoon tomato paste
1 teaspoon red pepper flakes (optional)
1 tablespoon garlic, minced
1 14.5 oz can Muir Glen reserve diced tomatoes
1 7 oz can Alaska Copper River Wild Salmon
1 teaspoon yuzu paste
1 teaspoon Sriracha Sauce
1/2 teaspoon salt
1/2 lb dried pasta
fresh basil, chopped

Heat a pan over medium heat and add oil. Saute sliced onions and tomato paste (and optionally red pepper flakes), until the onions are soft, about 5-8 minutes. Stir in minced garlic and cook for about 1-2 minutes. Add a can of diced tomatoes and a can of salmon and mix well.

Meanwhile, bring a pot of water to a boil. Cook pasta until al dente according to box instructions.

Drain the pasta and mix it with the tomato/salmon sauce. Add Japanese yuzu paste (about 1 tsp) to the pot. Serve with chopped basil. Optionally add a teaspoon of Sriracha if you want a kick.

Enjoy!

I have no idea how this dish would taste with normal canned tomatoes and normal canned farm-raised salmon. My guess is that it wouldn’t be nearly as good, although you never know. The yuzu paste and/or Sriracha & lime could possibly make up for it!

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: Italian, Pasta, Recipe

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Comments

  1. Shannon says

    November 16, 2011 at 4:35 pm

    oh wow, love how you pulled this together!  i keep forgetting about the smoked salmon I bought in alaska last summer, need to bring that out again 🙂

    Reply
  2. Elina (Healthy and Sane) says

    November 17, 2011 at 3:49 pm

    I usually start freaking out at times like these. Great job creating something delicious – even blog-worthy (!) – on a night like that! I’ve only had yuzu once in ice cream form at a Japanese restaurant in Maine. It was fantastic!

    Reply
  3. Old Car 90720 says

    November 18, 2011 at 12:48 am

    Yummy!

    Reply
  4. nrrroahfeiss says

    November 19, 2011 at 8:38 am

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    Reply
  5. Kerstin says

    November 22, 2011 at 5:37 pm

    After stumbling around on The Web and reading about yuzu paste, I came up with:

    Ersatz Yuzu Kosho

    2 roasted lemons
    6-8 fresh green jalapeneno chiles
    3 T. of kojimiso
    Juice of one large lime (about 2 T.)

    Processed in the food processor to make a nice, lumpy paste.

    I have no idea how close to the real thing this is, but it is really good spread on a slice of Trader Joe’s white cheddar cheese.

    The roasted lemons were off of a tree in the back yard that has pretty thick skin.  Usually the lemons go into marmalade, but I digress.  They were sliced about 1/4″ thick and baked, probably at about 350

    Reply
  6. jentinyurbankitchen says

    November 23, 2011 at 12:52 am

    Cool! I guess this version uses citrus available here as a replacement for yuzu. Maybe once I use up the inventory of yuzu paste that I bought in Japan, I can consider making my own.

    Oh, and can I tell you how jealous I am that you have a lemon tree in the backyard. Sigh . .. that would NEVER happen in Boston.

    Reply
  7. Kerstin says

    November 23, 2011 at 4:00 pm

    Eat your heart out, Jen.  8)  I’ve ordered a yuzu tree and two Rangpur lime trees to plant in the back yard.  They both make wonderful marmalade.

    My parents were from the Midwest (Minnesota and Nebraska).  They lived in California for over sixty years and never got tired of going out in the backyard every morning and picking their own oranges.  I grew up here and probably make juice about six times a year — mostly when my grandchildren are here from Ohio.

    Happy Thanksgiving.

    Reply
  8. jentinyurbankitchen says

    November 23, 2011 at 5:17 pm

    They sell yuzu trees???!!!!

    Sooooooo jealous! I grew up in the Midwest and definitely never had the luxury of citrus trees. Maybe I’ll have to convince my husband’s parents (who live in Southern California) to buy one!

    Reply
  9. Bkuokim says

    November 27, 2011 at 1:43 pm

    do you have other recipes that use yuzu paste? i love yuzu!!! i just don’t know how to use it 🙂 

    Reply
  10. jentinyurbankitchen says

    November 27, 2011 at 9:44 pm

    I just bought the yuzu paste not too long ago, so I haven’t really had a chance to experiment too much with it. It taste awesome as an addition to soups, and I loved in in shabu shabu. 🙂

    Reply
  11. 502822948 says

    January 13, 2012 at 11:07 pm

    アジア杯の上の惨敗は私達を中国ugg ショップのサッカーの立ち後れることがはっきり見timberland アウトレットえさせて、日本のサッカーはすでにみごとに世界に向かいました。アジア杯の(以)後で、pumaは日の本文で霊感の2足のサッカーシューズに変わることを出しました――PWR-C1.10 TokyoとV1.10 Kanji。PWR-C1.10 Tokyoは東京街頭の文アウトドアシューズ スニーカー特価化を霊感にして、下手な字を書く方法は日本語の“東京”の印を白色の靴の表面の上にあります。V1.10 Kanjiの中Kanjiは日本語サッカー ユニフォーム 通販の“漢字”の意味です。設計者は漢字の“高速”の印を靴の表面の上で、際立っているV1.10のスピードは思います。哀れみを誘うのは中国の文化の代表の漢字にするのが意外にも日本の文化の元オーストラリア ブーツ素にして今回の付けてはいけない設計の霊感の出所になったのなのです。見たところサッカーシューズの領域にもっと多い発言権を持ちたくて、中国のサッカーの後れているレベルは最大の妨害です。

    Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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