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Friday, May 23

Soba noodles & seared salmon in ginger-green onion broth

Onions, green, thinly sliced; separate  dark green & white/light green parts
Broth, chicken
4 cups
Ginger, peeled, minced
2-inch piece
Star anise
Soy sauce, light
2 tablespoons
1 teaspoon
Sesame oil
Few drops
Soba noodles, halved
6 ounces
Salmon, center-cut, cut into four equal pieces, skin & bones removed
¾ pound
Olive oil
2 tablespoons

Pepper, freshly ground

  1. In a Dutch oven over medium-high heat, combine the broth, ginger, white/light green onion, star anise, soy sauce, mirin, and sesame oil.
  2. Bring to a boil, reduce to low, and simmer for 10 minutes.
  3. Turn off the heat, cover the pan, and let steep for 10 minutes.
  4. Strain the soup, discard the solids, and return the broth to the pot.
  5. Bring to a boil.
  6. Add the noodles and cook, stirring once or twice, for 4 minutes; keep warm over low heat.
  7. Place a small frying pan over high heat until it is very hot.
  8. Brush the salmon with the olive oil, and season.
  9. Sear to medium-rare, about 4 to 5 minutes per side.
  10. Using tongs, divide the noodles among four shallow bowls, ladle hot broth into each bowl, top with salmon, and garnish with the reserved green onions.
Recipe from Williams-Sonoma Soup of the Day by Kate McMillan

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