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February 10 2018

Canadian Salmon

February is here and that means another transition month for fruits and vegetables. I hope you will enjoy and until next month, Bon Appetite.
Canadian Salmon                                serves 4
5 spiced rubbed, vegetables, green tea soba noodles, ginger soy broth
 
For the broth:
2TB. – Sesame oil
1tsp. – Chili oil
1 tsp. – fresh ginger (minced)
1 tsp. – fresh garlic (minced)
1TB. – Sherrry wine
1TB. – Mirin
2cups – Clam Stock
1TB. – dashi granules
3TB. – Soy sauce
¼ cup – Scallions
 
  1. In a sauce pot, place both oils, garlic, and ginger. Sweat on low heat until softened. Deglaze with sherry and cook out alcohol, about 2 minutes. Add all other ingredients and bring to a boil. Cook for 5 minutes. Adjust seasonings if needed. Set aside and keep hot.
For the vegetables:
1TB. – Sesame oil
¼ Cup – onions julienned
¼ Cup – red pepper julienned
1/4Cup – carrots julienned
½ cup – sugar snapped peas
½ cup – shiitake mushrooms sliced
 
  1. In a sauté, add the oil and put on the stove on medium high heat. When hot, add the vegetables and sauté until just soft. Pull off stove and set aside hot.
 
 
For the Salmon and noodles:
2TB. – Canola oil
4 – 6oz. pieces of salmon fillets
Chinese five spice to season
1lb. uncooked Green Tea Noodles
 
  1. in a large sauté pan, placed on the stove on medium high heat, add the oil. Season the top of the salmon on top side only. Place in the hot oil. Cook on both sides about 4 minutes a piece until about medium rare to medium. Set aside and keep hot. In a 4 quart pot, pour in water about half way and add a little salt and bring to a boil. Add noodles and cook about 4 minutes or al dente. Strain in a colander and divide into 4 bowls.
  2. Divide vegetables in each bowl and then the broth. Using tongs , stir well so everything is in the broth. Add the pieces of salmon on top of noodles and garnish with scallions. You can substitute noodles with udon , or rice noodles. And shrimp instead of salmon.