Tuesday, April 18, 2017

Seared Salmon and Noodles in Coconut-Ginger Broth



For a restaurant quality weeknight meal with little fuss, try this recipe. It's a good way to prepare salmon with Asian flavors. And as a one pot meal, it simplifies dinner preparation tremendously. Broccolini can be substituted for bok choy. Make the effort to grate the ginger root as it is a key flavor in this dish.

Seared Salmon and Noodles in Coconut-Ginger Broth
Adapted from a recipe from Meredith Deeds in the Star Tribune
Serves 5

1 14-oz can coconut milk
3 c chicken broth
2 Tblsp grated ginger root
2 garlic cloves, sliced thinly
2 Tblsp fish sauce
2 Tblsp lemon juice
2 Tblsp brown sugar
10 baby bok choy leaves cut in half lengthwise
2 tsp olive oil
5 4-oz salmon filets
1/4 tsp salt
8 oz dried rice noodles, cooked

Combine coconut milk, broth, ginger and garlic in a large saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer for 15 minutes. Add the fish sauce, lemon juice and brown sugar. Stir to combine. Add the bok choy and cook another 3 minutes until crisp tender. Taste the broth and add more fish sauce and/or lemon juice as desired.

Meanwhile, heat a large nonstick pan with olive oil over high heat. Season filets with salt and add to the pan, reducing the heat to medium-low. Allow to cook for 7 minutes without turning until cooked about three-quarters of the way through. Turn filets and cook 3 minutes more. The fish should be barely pink in the center.

Assemble each serving by dividing cooked noodles between 5 bowls. Add hot broth and bok choy. Top with a salmon filet. Serve hot.


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