- 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.
Fish Alternatives The sherry, soy sauce, and ginger in the broth would also complement meaty tuna steaks. Try them instead of the salmon.
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.