Thai Noodle Medley with Seared Salmon--NEW!
Recipe: Thai Noodle Medley with Seared Salmon--NEW! NEW
This recipe looks harder than it is because of the number of ingredients. I promised easy, inexpensive recipes. This one I would put in the *slightly more tricky* category because you have three things cooking at the same time but if you just follow the instructions you will be fine. Salmon has been on sale just about every day lately. Or if salmon is not in the budget, this makes a great vegetarian dish.
5 oz of shitake (or regular mushrooms) sliced. No stems
1 Tbl of olive oil divided
10 green onions cut into one-inch pieces. Cut the roots off the white end and then start your 1" cuts. Most green onions you will get two or three pieces. Then toss the rest or save for soup stock.
1 cup chopped celery
1 cup of shredded carrots
4 boneless salmon filets (2" wide pieces). Try to get the ones with no skin on either side. The fish person can cut off any skin or you can use the ones with skin on one side if you have to.
1 Tbl butter
2 tsp of soy sauce
20 oz of cubed pineapple (In a can. In pineapple juice)
2 Tbl of pineapple juice (from the can. Toss the rest of the juice or use in some other manner)
2 baby bok choy sliced or if you are using bigger bok choy you want two cups of chopped pieces. If napa cabbage is on sale you can use that as a substitute. Whichever is most budget-minded. Eat only the white part of the bok choy and cut out the root in the middle of the bottom.
3 Tbl (or to taste) of Thai chili sauce
9 oz of Thai noodles. (You can buy these in most produce sections. They are a small carton of "fresh" pasta. It looks like skinny fettuccini. You can also use Chinese noodles which are the same only round like spaghetti or if you have it, regular spaghetti can substitute too).
Preheat oven to 375 degrees
Heat a pasta pot with water and bring it to a boil. While this is heating up.
Start with your mushrooms. Sauté in a large pan with 1 tsp of the olive oil. Saute on medium high until half-cooked. They will be wilted and soft. Turn heat to medium. Add the celery, green onions and carrots. Add the soy sauce and stir. Then add the pineapple and the juice. This whole thing cooks pretty quickly. This is just like stir-frying only you are not using a wok. This will only take about 3 minutes to cook. Then turn off the heat and just let them sit until you are almost ready to serve.
Now turn your attention to the salmon. Brush the salmon with the remaining oil. Grate some sea salt and pepper on top. Heat the butter in a heat-proof sauté pan (cast iron works great). On medium-high, sauté the salmon (bottom side up - or skinside up) until the one side is crisp. This takes about 5 minutes. Gently turn the salmon over. Then place the heat proof pan in the oven to continue baking the salmon. Depending on how thick the pieces are this will probably only take 12 - 15 minutes at the most. This will give you salmon that is cooked completely through, but not tough.
While the salmon is cooking, boil your pasta. Stir the noodles so they do not stick together. Follow the directions on the package. If you are using fresh pasta it will cook in just a couple of minutes. If you are using dry spaghetti it will take longer. Just check the box. Drain pasta when it is done.
Your salmon should also be ready to come out of the oven. Set the pan aside.
Go back to your veggies. Add the Thai chili sauce and bring up to a quick boil to get everything hot and sticky. Add the bok choy and stir. You are only cooking this long enough to get it hot. Add the drained noodles and stir again. (You can always add more chili sauce or some dried red chili peppers if you want more heat. I just did this version with enough heat to notice it but not to upset gentle stomachs. It still has plenty of flavor.)
To serve, put the veggie-noodle mixture in a bowl or on a plate. Add your salmon on top.
Enjoy. Cheers! Zola
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