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
- 4 cup(s) low-sodium chicken broth
- 2 cup(s) water
- 1/4 cup(s) mirin
- 1/4 cup(s) low-sodium soy sauce
- 1/4 cup(s) rice wine vinegar
- 2 tablespoon(s) minced fresh ginger
- 2 clove(s) garlic, minced
- 1 teaspoon(s) sugar
- 8 ounce(s) rice vermicelli, broken into 4-inch lengths
- 2 tablespoon(s) vegetable oil
- 6 center-cut salmon fillets with skin, about 6 ounces each
- 1 pound(s) baby bok choy, cut into thin wedges
- 2 scallions, thinly sliced
- 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.