Crispy Skin Salmon & Fresh Ramen
Time: 40 minutes
Yield: 5 servings
The beauty of this bold dish is that it is extremely flexible. You can use a variety of broths, fresh herbs, veggies, and various Asian noodles. That said, if you really want this meal to be a showstopper take the time to purchase fresh ramen noodles in the refrigerated section of your favorite grocery store. We prefer a brand of noodles produced by a friend called Umi Organic! Also, don’t attempt it without fresh ginger, it’s the key that locks all the flavors together. This recipe calls for a full salmon fillet (about 1.5 lbs), so cut the recipe in half if using a portioned salmon fillet (about ¾ lb). The salmon skin is a great feature of this dish, so we are going to cook it crisp. -created by (Katherine Demuling)
Ingredients
1.5 lb SOCKEYE SALMON FILET
1 Tbs grated FRESH GINGER (Thumb Sized Bulb)
½ - 1 tsp SALT
2 tsp CHILI PASTE (e.g. Sambal Oelek or Sriracha)
10 oz fresh ASIAN NOODLES
5 cups BROTH (Veggie or Chicken)
2-4 tsp TOASTED SEASAME OIL
2-3 tsp SOY SAUCE
2 SCALLIONS thinly sliced
1 clove of GARLIC chopped
¼ lb of SNOW PEAS
2 Tbs fresh chopped CILANTRO
2 MUSHROOMS (We used Cremini)
1 CARROT
Directions
1. PREPARE THE SALMON
Briefly rinse and pat the salmon fillet dry. Cut the salmon fillet into 4 or 5 pieces. Set the salmon skin-side down on some paper towels to fully dry.
2. PREPARE THE BROTH
In a medium stockpot combine the broth, garlic, soy sauce, carrots, and half of the ginger. Bring the 5 quarts of broth to a low-boil and turn off the heat. Add the snow peas, sesame oil, half of the cilantro, and half of the scallions then set aside.
3. SEASON THE SALMON
Mix the salt, chili paste, and remainder of the ginger in a dish. Rub the mixture evenly over both sides of the salmon and salt the skin with extra salt.
4. COOK THE NOODLES
Prepare the noodles according to the package instructions. Drain and rinse well with cold water.
5. COOK THE SALMON & MUSHROOMS
Heat a thin layer of your favorite oil or butter in a non-stick pan to medium-high heat. Place the salmon skin-side down in the pan (it should sizzle right away). Position the mushrooms around the salmon so they can cook at the same time. Add salt and pepper to the mushrooms if desired. Add more oil or butter if the mushrooms absorb too much.
Cook the salmon skin-side down for about 4 minutes while you stir the mushrooms. Flip the salmon and cook for another minute or until done.
Check out the Expert Tips under our Cooking tab for a video on how to get your salmon skin crispy.
6. PLATE THE MEAL
Divide the noodles between four wide bowls. Ladle the broth and vegetables evenly between the bowls. Position the salmon piece skin-side up. Add the mushrooms, and top with a generous sprinkling of scallions and cilantro. Serve hot.
