Salmon and Whole-Wheat Noodles in Ginger Broth |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Food & Wine, 1997 Ingredients:
1/2 lb whole-wheat linguine |
2 1/2 cups chicken broth |
1/4 cup dry sherry |
1/4 cup soy sauce |
fresh ginger, peeled and cut into 1/4-inch-thick slices |
3 scallions, including green tops cut into thin slices |
1/4 teaspoon salt |
1/4 lb shiitake mushroom, stems removed, caps cut into thin slices |
1 lb salmon fillet, skinned, cut into 4 pieces |
1 quart spinach leaves (about 3 ounces) |
1/4 lb bean sprouts (about 1 cup) |
Directions:
1. In a large pot of boiling, salted water, cook the linguine until almost done, about 12 minutes. Drain.
2. In a medium saucepan, combine the broth, sherry, soy sauce, ginger, scallions, and salt. Bring to a simmer and continue simmering, covered, for 5 minutes.
3. Add the mushrooms and the salmon to the broth and simmer, covered, until the fish is just cooked through, about 6 minutes for a 3/4-inch-thick fillet. Remove the salmon from the broth.
4. Stir the pasta, spinach, and bean sprouts into the broth. Cover and simmer until the pasta is done, about 3 minutes.
5. Put the linguine and vegetables into serving bowls. Top with the salmon and ladle the ginger broth over the top.
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