The first time I cooked with hijiki seaweed, I fell in love. Actually, I love anything with seaweed because not only it serves as a flavor enhancer (yes, it's a natural MSG), it also supplies iodine, which is very important for our thyroid. So, here it is - a Japanese-inspired pasta dish that is healthy and easy to make: salmon and hijiki seaweed pasta.
Whole wheat pasta
A few cloves of garlic, slice thinly
Half an onion, slice thinly
1 tbsp pastured butter
1 tbsp extra virgin olive oil
2 tbsp hijiki dried seaweed
1 cup fresh salmon
2 tbsp soy sauce
1 tbsp mirin
2 tbsp sugar (I use sucanat)
Salt and pepper
1. Boil pasta according to manufacturer's instructions. Set aside.
2. As the pasta is boiling, soak the hijiki seaweed in water to soften (about 10-15 minutes). Drain and set aside.
3. Marinate salmon with soy sauce, mirin, and sugar.
4. Heat butter and olive oil. Add garlic and onion and sautee until fragrant. Add salmon and continue sauteeing until salmon is cooked.
5. Add pasta and seaweed into the pan. Mix well. Add salt and pepper to taste.