Poor Eric! We left for Germany on his birthday and to boot, he got stuck taking care of the house and cats while we wiled away the time in a beautiful springtime German paradise! My son is a prince among men! He stepped up and took excellent care of the house, the kitties, the plants, and all! So tonight I'm making him a nice dinner and hoping that he likes salmon, pasta, and veggies ... with that combo, can I fail?
He has just moved into a house with his pretty girlfriend, so we have a pair of deck chairs and a couple tables waiting for him in the dooryard ... a nice belated birthday gift. And... I saved the Linzer Torte for dessert ... it should be a yummy evening!
So... an easy salmon and vegetable pasta dish that seems like a primavera pasta offering with an Asian twist! Next time I make it, I know I will use soba noodles because I think they would be just awesome with the soy and ginger flavors, but the recipe called for angel hair pasta... so that's what I prepared for this evening. And ... anyone who knows me knows that I am a true believer in all things pasta! This recipe was inspired by Megan's Confessions Of A Bake-a-holic foodblog.
Seared Salmon With Asian Vegetables and Noodles - printer friendly
Seared Salmon with Asian Vegetables and Noodles
Ingredients:
4 skinless salmon fillets
1 tbsp. minced ginger root
6 tbsp soy sauce
1 tsp. sesame oil
¼ tsp. red pepper flakes
Juice of one lime
1 head of broccoli, separated into florets
1 large sweet red pepper, sliced into thin trips
2 large carrots, peeled and julienned
5 cloves garlic, minced
5 scallions, washed & trimmed and sliced thinly (whites and greens)
½ lb. angel hair spaghetti, cooked al denté
2 tbsp. toasted black and white sesame seeds (1 tbsp. each)
1 c. chicken broth
1 tbsp. cornstarch
2 tsp. sugar
3 tbsp. peanut oil
Making the Dish:
1. Wash and dry the salmon fillets and place in a shallow glass pan.
2. Combine the ginger root, soy sauce, sesame oil, red pepper flakes, and lime juice.
3. Pour the marinade over the salmon and turn to coat. Set aside for an hour.
4. Prepare the vegetables, garlic, and broth and have ready to use.
5. Boil the pasta water and cook the pasta until it is al denté. Drain and toss with 1 tsp. sesame oil and kosher salt. Set aside.
6. Toast the sesame seeds in a small non-stick fry pan over high heat, scrape into a cool dish and set aside.
7. Boil 2 cups water in a deep saucepan. Add the broccoli and blanch for 3 minutes. Drain and soak in a cold water bath until chilled. Drain and set aside.
8. Pre-heat oven to 425 ° F.
9. Heat an oven-proof sauté pan until it smokes, pour a small amount of peanut oil into the pan and swirl to coat. Carefully lay the salmon fillets into the pan and return to the heat to pan sear (without turning) for 4 minutes.
10. Place the salmon into the oven. Set timer for 6 minutes.
11. Heat a wok until it smokes. Add a small amount of peanut oil and swirl to coat.
12. Add garlic and a small handful of scallions and stir-fry for 30 seconds.
13. Add the carrots and stir-fry for two minutes. Add the red peppers and continue stir-fry for another three minutes. Add the broccoli and re-heat.
14. Add the sugar to the reserved salmon marinade.
15. Add the cornstarch to the chicken broth.
16. Stir the marinade and broth into the vegetables and stir to thicken the sauce.
17. Stir in a handful of the scallions and heat the vegetables.
18. Place the sesame oil noodles in a large bowl and spoon the veggies and sauce over the top. Garnish with some scallions and sesame seeds.
19. Plate the salmon fillets and sprinkle with the remaining sesame seeds and scallions.
20. Serve immediately … fresh cool pineapple pieces make a really nice palate freshener with this dish.
I might have to make this next week...it looks great!
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