Recipe

Tlingit-style Sauteed Pasta

Wild Flavors of Tlingit: Sauteed Pasta with a Coastal Twist

4.5 out of 5

In Tlingit cuisine, we bring a unique twist to the classic Italian dish of Pasta saltata. This recipe combines the flavors of the Tlingit culture with the comforting elements of sauteed pasta, resulting in a dish that celebrates the coastal traditions and ingredients of the Tlingit people.

Pasta› Pasta saltata

European cuisine› Mediterranean cuisine› Italian cuisine

Cuisine of the Americas› Native American cuisine› Tlingit cuisine

Preparation time

15 minutes

Cooking time

15 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Dairy-free, Gluten-free (if using gluten-free pasta), Nut-free, Low-carb (if using a low-carb pasta alternative)

Allergens

Fish/Seafood

Not suitable for

Vegan, Vegetarian, Paleo, Keto, High-carb

Ingredients

In the Tlingit-style Sauteed Pasta, we incorporate Tlingit flavors and ingredients to give the dish a distinct coastal twist. Instead of using traditional Italian herbs like basil and oregano, we utilize locally foraged wild greens and aromatic herbs found in the Tlingit region. Additionally, we replace the traditional Italian olive oil with spruce tip-infused oil, which adds a unique and refreshing flavor to the dish. The seafood used in this recipe is also specific to the Tlingit culture, with options such as salmon or halibut. We alse have the original recipe for Pasta saltata, so you can check it out.

8 ounces (225g) pasta 8 ounces (225g) pasta
1 pound (450g) fresh salmon or halibut, cut into bite-sized pieces 1 pound (450g) fresh salmon or halibut, cut into bite-sized pieces
2 tablespoons spruce tip-infused oil 2 tablespoons spruce tip-infused oil
1 onion, finely chopped 1 onion, finely chopped
2 cloves garlic, minced 2 cloves garlic, minced
1 cup foraged wild greens (such as beach greens or sea lettuce), washed and chopped 1 cup foraged wild greens (such as beach greens or sea lettuce), washed and chopped
1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
Salt and pepper, to taste Salt and pepper, to taste

Nutrition

Calories (kcal / KJ): 400 kcal / 1674 KJ
Fat (total, saturated): 12g, 2g
Carbohydrates (total, sugars): 40g, 3g
Protein: 30g
Fiber: 5g
Salt: 1g

Preparation

1.
Cook the pasta according to package instructions until al dente. Drain and set aside.
2.
In a large skillet, heat the spruce tip-infused oil over medium heat.
3.
Add the chopped onion and minced garlic to the skillet and saute until translucent.
4.
Add the salmon or halibut pieces to the skillet and cook until they are just cooked through, about 5-7 minutes.
5.
Stir in the cooked pasta, foraged wild greens, and fresh dill. Cook for an additional 2-3 minutes, until the greens are wilted.
6.
Season with salt and pepper to taste.
7.
Remove from heat and serve hot.

Treat your ingredients with care...

Salmon or halibut — Make sure to choose fresh, high-quality fish for the best flavor. Remove any skin and bones before cutting into bite-sized pieces.

Tips & Tricks

If spruce tip-infused oil is not available, you can substitute it with a combination of olive oil and a few drops of spruce essential oil for a similar flavor.
Experiment with different types of foraged wild greens to add variety and unique flavors to the dish.
Serve the Tlingit-style Sauteed Pasta with a side of traditional Tlingit fry bread for a complete meal.

Serving advice

Serve the Tlingit-style Sauteed Pasta hot, garnished with fresh dill sprigs and a drizzle of spruce tip-infused oil for an extra burst of flavor.

Presentation advice

Present the Tlingit-style Sauteed Pasta in a shallow bowl, allowing the vibrant colors of the seafood and wild greens to shine through. Sprinkle some edible flowers on top for an elegant touch.