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Salmon Steak with Mushrooms and Noodles

No recipe image available.The dried mushrooms called for in this recipe can be found in Asian specialty markets, otherwise fresh mushrooms may be used.

Recipe Ingredients:

2 tablespoons peanut oil
1/2 teaspoon gingerroot
1 clove garlic
2 pounds salmon
3 cups chicken broth
1 cup mushrooms, dried cloud ears or any fresh mushroom
1 tablespoon sherry
1/4 teaspoon salt
1/8 teaspoon white pepper
2 cups rice noodles
2 ounces diced firm tofu
1 teaspoon red wine vinegar
1 tablespoon sesame oil
2 tablespoons chopped cilantro

Cooking Directions:

  1. Heat peanut oil in a wok; add gingerroot and garlic clove; remove when the oil becomes fragrant taking care not to burn. Lightly sauté salmon, on both sides, in oil, until surface is firm, about 2 minutes per side.
  2. In a saucepan, combine chicken broth, mushrooms, sherry, salt, and white pepper. Bring to boil, add rice noodles, and bring the soup to a boil. Reduce to a gentle simmer and add the salmon carefully, so it remains whole; add diced tofu. Cover and simmer for 5 to 7 minutes, or until the salmon is cooked. Uncover, swirl in red wine vinegar and sesame oil. Garnish with cilantro.

Makes 4 servings.