Dinner Tonight: Crisp Asian Salmon with Bok Choy and Rice Noodles

 

Crisp Asian Salmon with Bok Choy and Rice Noodles (Photo Anson Smart)

Crisp Asian Salmon with Bok Choy and Rice Noodles (Photo Anson Smart)

Patrick Dunlea was booted off Top Chef Season 5′s first episode because his salmon and bok choy were lackluster and his black-rice noodles were mushy. Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger and garlic and uses white-rice noodles instead of black (they’re easier to find), cooked briefly to keep their texture firm.   More Recipes from F&W Editors

Ingredients

Directions

  • 1. In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil.
  • 2. Meanwhile, bring a large pot of water to a boil. In a bowl, soak the rice noodles in very hot water until pliable, about 10 minutes. Drain the noodles and add them to the boiling water. Cook untiltender, about 4 minutes. Drain and transfer to 6 shallow bowls.
  • 3. In a large nonstick skillet, heat the oil until shimmering. Season the salmon fillets with salt, add them to the skillet skin side down and cook over high heat until browned, about 4 minutes. Turn and cook until medium-rare, about 4 minutes longer. Set the fillets on the noodles.
  • 4. Add the bok choy to the boiling broth and cook until bright green, about 2 minutes. Using a slotted spoon, divide the greens among the bowls and spoon in the broth. Garnish with the scallions and serve.

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Source: Huffingtonpost



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