Noodles & Seared Salmon in Ginger-Scallion Broth

barbara lentz

By
@blentz8

Another great hearty but light soup


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

4
scallions
4 c
chicken stock
2
inch piece ginger peeled and minced
4 clove
garlic minced
1
star anise
2 Tbsp
soy sauce
1 tsp
mirin
1/2 tsp
sesame oil
6 oz
rice noodles broke
3/4 lb
salmon cut into 4 pieces
2 Tbsp
olive oil

Step-By-Step

1Thinly chop the scallions reserving the white and pale green parts in one bowl and the dark green parts in a separate bowl.

2In large pot combine the chicken stock, white and pale green parts of scallion, ginger, garlic, star anise, soy sauce, and sesame oil over high heat. Bring to a boil then reduce heat to low and simmer 10 minutes. then cover remove from heat and let steep 10 more minutes.

3Meanwhile soak the noodles in hot water for 8 to 10 minutes. Then drain.

4Add olive oil to frying pan and place over high heat and get it hot. Season the salmon with salt and pepper then sear about 4 minutes each side. Remove from heat

5Strain the broth and discard the solids.
To serve
Add noodles to bowl. Ladle the broth over top. Add one piece of salmon and garnish with dark green parts of scallions.

About this Recipe

Course/Dish: Fish Soups
Main Ingredient: Fish
Regional Style: Asian