Monday, December 21, 2009

(Samoan) Salmon with Soba Noodles

Game Plan:
  • Make marinade/sauce.
  • Marinate fish.
  • Make Pa Muchim and keep in fridge until dinner.
  • Prep veggies.
  • Cook Salmon.
  • Cook veggies.
  • Boil noodles.
Don't panic. This seems harder than it really is.

Salmon Marinade and Sauce

2 Salmon Fillets*
2 Tbsp Sugar
¼ cup Sake
3 Tbsp Mirin
3 Tbsp Rice Vinegar
¼ cup White Miso
¼ cup Sesame Oil
1 Tbsp Ginger, grated
1 tsp Sriracha

Combine Sugar, Sake, Mirin, Rice Vinegar and Sesame Oil and stir well. Add Miso and stir until mixture is smooth. Add Ginger and Sriracha.

Marinate 2 Salmon Fillets for at least 4 hours with half of sauce and reserve the other half for the noodles.

To cook Salmon, preheat oven to 350F. Heat a medium sauté pan on medium high heat. When pan is hot, spray with Pam or another cooking spray. Place the fish, presentation side down (that’s the good looking side) in the pan. Sear until fish loosens from the pan and then flip the fish. Do NOT play with the fish! Leave it alone and let it cook! Continue cooking fish in the oven until it is done. (Otherwise known as 14oF. It'll take about 10-12 minutes.)

1 bundle Soba Noodles**
2 Tbsp Sesame Oil
1 Red Pepper, sliced
2 cups Carrots, sliced
2 cups Green Beans, snapped
¼ Cup Soy Sauce

Cook Noodles according to package.
Heat Sesame Oil in the medium sauté pan on medium high heat. Add vegetables and cook until just beginning to soften. Add Soy Sauce and continue to cook until vegetables are tender but still firm. Whatever that means-if you like softer veggies, then cook them longer!

Combine noodles, veggies and reserved sauce. If you want it spicier, add more Sriracha!

Pa Muchim (Scallion Salad)
3 Scallions, sliced very thin
2 tsp Sugar
3 Tbsp Rice Vinegar
3 Tbsp Sesame Oil
1 tsp Sesame Seeds

Soak Scallions in a bowl of ice water for about 20-30 minutes prior to preparing the dish. This will allow the Scallions to curl and become pretty. Meanwhile, combine all the other ingredients. Add more Vinegar is you want some extra tanginess! Dry Scallions thoroughly and combine with sauce.

To Present:
Noodles with veggies/Salmon/Scallions

To Drink:
Pinot Gris from Alsace. The floral notes brought out the ginger flavor like it's nobody's business!

*If you can deal with Salmon that still has the skin on, go for it. It will prevent the fish from drying out and adding extra flavor. If it grosses you out, skip it.

**You can get Soba noodles (also known as Buckwheat or Udon noodles) at any Asian store. I know "bundle" sounds off-putting, but you'll see what I'm talking about when you buy them. Three bundles to a package.

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