Simple & Tasty Keta Salmon Caviar Recipes.

Keta Salmon Caviar consists of the roe of the Keta Salmon (Oncorhynchus keta), also known as the Alaska Chum Salmon or the Dog Salmon. It is the most popular type of salmon caviar enjoyed globally, including Vancouver and other cities of Canada.Keta Salmon Caviar has extra-large, firm grains, with a bright orangey-red color that burst in your mouth, creating a beautiful symphony of refreshing oceanic flavors that comes with a rich and yet subtle sweetness. This is one of the most amazing ingredients that adds an elegant touch to a simple dish and also elevate the flavors, adding a whole new dimension of flavors which will make any amateur cook’s food seem like a MasterChef’s creations.

Here are two simple pasta recipes featuring Keta Salmon Caviar that you can create at home which can easily be your family favorite dishes.

Lemon Spaghetti with Broccoli and Keta Salmon Caviar

(Inspired by Epicurious’s lemon fettuccine with asparagus and salmon caviar)

This recipe is inspired by a popular recipe featuring Keta Salmon Caviar and broccoli, a wondering pairing that is nutritional and delicious.

Serves 2

Ingredients:

• 120g / 4.2 ounces spaghetti
• 225g / 8 ounces broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
• 1/2 cup heavy cream
• 3 tablespoons butter, room temperature
• 1 1/2 teaspoons grated lemon peel
• 4 tablespoons grated Parmesan cheese
• 2 teaspoons fresh lemon juice
• 2 tablespoons Keta Salmon Caviar
• 2 tablespoons chopped fresh chives
• salt and freshly milled black pepper

Preparation:

1. Cook pasta in large pot of boiling salted water until it is tender but still firm to bite, stirring occasionally, about 9 minutes. Drain. Transfer to large bowl.
2. Add broccoli into boiling water and cook until the broccoli barely loses some of its crunch, about 5 minutes. Remove it from heat and submerge in a bowl of cold water for 5 minutes before transferring it to the large bowl of spaghetti.
3. Meanwhile, stir heavy cream, 2 tablespoons butter, and lemon peel in heavy small saucepan over medium-high heat until mixture comes to simmer. Reduce heat to low.
4. Whisk in 2 tablespoons cheese. Cook until sauce is smooth and thickens slightly, stirring constantly, about 1 minute.
5. Add sauce to pasta and broccoli and toss to coat. Add remaining 1 tablespoon butter, 2 tablespoons cheese, and lemon juice; toss again to coat.
6. Season to taste with salt and pepper. Divide pasta mixture between 2 warm bowls.
7. Spoon Keta salmon caviar atop pasta. Sprinkle with chives and serve.

Salmon in Champagne Sauce with boiled potatoes and French beans

(Inspired by Delia’s Salmon in Champagne Sauce)

Serves 2

 Ingredients:

Salmon in Champagnes Sauce

• 2 middle-cut skinless fillets salmon (175-200g / 6-7 ounces each)
• 85ml / 2.8 fluid ounces champagne
• 10g / 0.35 ounces butter, plus a little extra for greasing
• 1 medium shallot, finely chopped
• 10g / 0.35 ounces plain flour
• 100ml / 3.38 fluid ounces double cream
• 2 teaspoons Keta salmon caviar to garish
• a few sprigs of fresh dill, to garnish
• salt and freshly milled black pepper

Boiled potatoes with butter

• 2 medium potatoes, diced
• salt and freshly milled black pepper
• 2 tablespoons (30g) butter

Blanched French beans with Asian lemon dressing

• 2 cups French beans
• 2 tablespoons light soy sauce
• 1 tablespoon toasted sesame oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon of honey

Preparation:

1. Smear a little butter over the base of the frying pan, then arrange the fillets in it.
2. Slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat.
3. Spoon the Champagne over the top of the fillets before putting the lid on.
4. Gently poach the salmon for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back.
5. While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned.
6. When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm.
7. Add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more. Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the double cream, whisking until the sauce is smooth.
8. Let it come to a simmer and cook for 1-2 minutes, then taste and add some seasoning.
9. Add potatoes in cold water and seasoned it generously with salt. Bring it to a boil and lower the heat to simmer the potatoes for about 5-8 minutes until they are tender.
10. Drained the potatoes and coat it with butter. Seasoned it with salt and pepper. Place into serving bowl.
11. Whisk together light soy sauce, sesame oil, lemon juice and honey in a bowl, set aside.
12. Bring a pot of salted water to boil, add French beans and cook till tender, for 3-4 minutes. Remove it from heat and submerge in a bowl of cold water for 5 minutes.
13. Toss French beans into lemon dressing. Place it in a serving bowl
14. Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of Keta Salmon Caviar and a sprig of dill on top, and hand the rest of the sauce round in a warmed jug. Serve it with the potatoes and French beans.

High grade Keta Salmon Caviar is available on our online store which features the most extensive selection of caviar in Canada.