Salmon and Whole-Wheat Noodles in Ginger Broth
- SERVINGS: 4
The fish and noodles here have just enough broth to swim in, but not so much that you'd call this a soup. The recipe is inspired by Japanese soba-noodle dishes, so if buckwheat soba noodles are available in your area, use them instead.
- 1/2 pound whole-wheat linguine
- 2 1/2 cups canned low-sodium chicken broth or homemade stock
- 1/4 cup dry sherry
- 1/4 cup soy sauce
- 1 2-inch piece fresh ginger, peeled and cut into 1/4-inch-thick slices
- 3 scallions including green tops, cut into thin slices
- 1/4 teaspoon salt
- 1/4 pound shiitake mushrooms, stems removed, caps cut into thin slices
- 1 pound salmon fillet, skinned, cut into 4 pieces
- 1 quart spinach leaves (about 3 ounces)
- 1/4 pound bean sprouts (about 1 cup)
- In a large pot of boiling, salted water, cook the linguine until almost done, about 12 minutes. Drain.
- In a medium saucepan, combine the broth, sherry, soy sauce, ginger, scallions, and salt. Bring to a simmer and continue simmering, covered, for 5 minutes. Add the mushrooms and the salmon to the broth and simmer, covered, until the fish is just cooked through, about 6 minutes for a 3/4-inch-thick fillet. Remove the salmon from the broth.
- Stir the pasta, spinach, and bean sprouts into the broth. Cover and simmer until the pasta is done, about 3 minutes. Put the linguine and vegetables into serving bowls. Top with the salmon and ladle the ginger broth over the top.
A full-bodied but acidic white wine will be well-suited to the deep, earthy flavors of the whole-wheat noodles, salmon, and mushrooms. Tokay Pinot Gris from the Alsace in France or Sémillon from Washington State are both good examples.
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Congratulations to Mei Lin, winner of Top Chef Season 12.