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OxfordPress.com

Ginger fettucine with sockeye salmon

Though I can't find this recipe in the newspaper archives I believe I printed it in the early 80s. My good friend and former Daytonian Kate Lawson, now food writer at the Detroit News, and I fixed it many times and still do. We both have tattered copies.

Do not use silky cold-smoked salmon; seek out hot-smoked salmon which is right for this recipe.

Makes 4 first course servings

8 ounces fettucine

salt

1/2 cup ginger butter (recipe follows)

1/2 pound hot-smoked salmon, julienned

1/3 cup green onions, diced, including tops

2 tablespoons toasted sesame seed

1/4 cup minced cilantro, or more to taste

zest of one lime

Cook fettucine in salted boiling water until just al dente. Add two or three tablespoons of the pasta water to the ginger butter and stir to combine. Drain pasta. Return to the pot and add the ginger butter, sesame seeds, onions and salmon and cook just one minute to heat the salmon.

Serve, sprinkling with cilantro and zest of lime.

Ginger Butter: Combine 1 stick softened unsalted butter with 2 tablespoons grated ginger. An oriental ginger grater is the best tool to use for grating ginger.