Rating: 4 stars
2648 Ratings
  • 5 star values: 1
  • 4 star values: 2647
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Gail Simmons amps up chicken broth with soy sauce, rice wine vinegar, ginger and garlic which seasons this main course of crispy seared salmon. White-rice noodles, cooked briefly, keep their firm texture in the broth.

gail-headshot-fwcooks-0119.jpg
Gail Simmons
January 2010

Gallery

Credit: © Anson Smart

Recipe Summary test

total:
45 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil.

    Advertisement
  • Meanwhile, bring a large pot of water to a boil. In a bowl, soak the rice noodles in very hot water until pliable, about 10 minutes. Drain the noodles and add them to the boiling water. Cook until tender, about 4 minutes. Drain and transfer to 6 shallow bowls.

  • In a large nonstick skillet, heat the oil until shimmering. Season the salmon fillets with salt, add them to the skillet skin side down and cook over high heat until browned, about 4 minutes. Turn and cook until medium-rare, about 4 minutes longer. Set the fillets on the noodles.

  • Add the bok choy to the boiling broth and cook until bright green, about 2 minutes. Using a slotted spoon, divide the greens among the bowls and spoon in the broth. Garnish with the scallions and serve.

Suggested Pairing

Argentinean Torrontés is a good choice here.

Advertisement