If frozen, partially defrost the sockeye–it should be firm, but thawed enough to cut. Slice it into bite-sized pieces about 1/4 inch thick. Leave the fish covered, at room temperature, until it is completely thawed and pat it dry.
Mix lime juice with 2 tablespoons olive oil, sugar, salt and 4 or 5 coriander seeds. Set aside to infuse.
Bring a large pot of fish stock to a boil and salt it to taste for cooking the pasta.
Taste the lime juice marinade and adjust the sugar and salt to your taste. Remove the coriander seed. Place the fish in the marinade and the pasta in the rapidly boiling water. While the pasta cooks, turn the fish in the marinade from time to time.
Drain the pasta and return it to the cooking pot. If you are using greens, add them to the pot now and keep it warm while the greens wilt slightly.
Pour salmon and marinade over the pasta and toss well to coat the pasta. Transfer the pasta to warmed dinner plates and garnish with generous amounts of caviar. Serve at once!
Use sockeye (fresh or frozen) for the best colour impact in this pasta. If salmon caviar is not your thing — you can make this without it.
If you’re not serving a salad and/or you want to add some colour, feel free to toss in some cilantro, rapini, kale or spinach. Yum.
Serve it with hot french bread, a salad and a dry, fruity white wine.
Homemade fish stock is best for cooking the pasta for this one. And easily done: just ask your fishmonger for a head from a white-fleshed fish. Halibut is usually a good choice for stock. Submerge it in just enough water to cover, add 2-3 peppercorns, bay leaf and a sprig of tarragon. Bring to the boil and simmer no more than 30 minutes: if you cook it longer, it may develop a bitter taste. Strain and use immediately or freeze.
Did you know that farmed salmon producers actually use petrochemical dyes to give their salmon’s flesh it appetizing pinkish colour? Click here to lean more!