Friday, December 2, 2016

turned on its head


This salmon and noodle dish ended up very differently than its original inspiration recipe.

The original was a beautiful, chilled salmon dish, impeccably garnished with mini sprouts, grated daikon, and sesame seeds.

I knew I wasn't going to get away with calling that dinner to the two grown men who had been working on our bathroom remodel all day. Instead, I turned it into a warm noodle dish with the very interesting almost-instant ramen packets I bought on a whim at a local grocery store.

And for how quickly it came together, it certainly didn't taste instant. The salmon was cooked just right, the noodles were flavorful and tender, and both were a perfect vehicle for a dressing that was equally fresh and spicy from the ginger, and just the right amount of sweet and savory.

Ginger-Poached Salmon with Jade Pearl + Forbidden Rice Ramen
inspired by No Recipes
serves 4

1 T. grated fresh ginger
2 T. rice vinegar
2 T. soy sauce
4 t. sugar
1/2 t. salt
1 lb. salmon fillets
12 oz. of your favorite pasta (I used 2 packets Lotus Foods Jade Pearl Rice Ramen and 2 packets Lotus Foods Forbidden Rice Ramen)
20 medium rainbow chard leaves, cut into 1-inch ribbons

1. In a large bowl, whisk together the ginger, rice vinegar, soy sauce, sugar and salt. Set aside.

2. Bring a large pot of water to boil. If using Lotus Foods packs, season the water with the two seasoning packets that come with the Jade Pearl Rice Ramen. Add all 4 ramen cakes, and cook for 4 minutes, until tender. Add the chard with a minute left in the cooking. Drain and set aside.

3. Bring another large pot of water to boil. Remove the skin and any bones from the salmon and cut into bite-sized pieces. When the water comes to a boil, add the salmon all at once and then give it a quick stir. Boil for 20 seconds and then turn off the heat. Let the salmon poach for about 2 minutes or until it flakes easily.

4. Transfer the salmon with a slotted spoon to the bowl with the dressing, and gently toss to coat. Add the drained ramen, and gently toss again to thoroughly coat. Serve immediately.

No comments: