Salmon and Whole-Wheat Noodles in Ginger Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The fish and noodles here have just enough broth to swim in, but not so much that you'd call this a soup. The recipe is inspired by Japanese soba-noodle dishes, so if buckwheat soba noodles are available in your area, use them instead. Ingredients:
1/2 pound whole-wheat linguine |
2 1/2 cups canned low-sodium chicken broth or homemade stock |
1/4 cup dry sherry |
1/4 cup soy sauce |
1 2- inch piece 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 pound shiitake mushrooms, stems removed, caps cut into thin slices |
1 pound salmon fillet, skinned, cut into 4 pieces |
1 quart spinach leaves (about 3 ounces) |
1/4 pound 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. 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.
3. Stir the pasta, spinach, and bean sprouts into the broth. Cover and simmer until the pasta is done, about 3 minutes. Put the linguine and vegetables into serving bowls. Top with the salmon and ladle the ginger broth over the top.
4. Fish Alternatives: The sherry, soy sauce, and ginger in the broth would also complement meaty tuna steaks. Try them instead of the salmon.
5. Wine Recommendation: A full-bodied but acidic white wine will be well-suited to the deep, earthy flavors of the whole-wheat noodles, salmon, and mushrooms. Tokay Pinot Gris from the Alsace in France or sémillon from Washington State are both good examples.
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