Look at what's cookin

My adventure's in feeding my family

Salmon in a Sea of Coconut May 18, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Having salmon in the freezer and miso in the fridge I decided to give this recipe a try. I had never cooked with hearts of palm before but despite the smell (I wasn’t a fan) they were tasty and the entire recipe was quite amazing.

Ingredients:

  • 3 tablespoons olive oil
  • 3 ounces shiitake mushrooms, stemmed and sliced (about 1 cup)
  • 2 shallots, sliced
  • 1 teaspoon grated peeled ginger
  • 2 cups fish stock
  • 1 cup coconut milk
  • 1 tablespoon dry white wine
  • 1 tablespoon white miso
  • 4 ounces Chinese egg noodles (fresh or dried)
  • Juice of 1 lime
  • 4 scallions, sliced
  • 1/2 cup canned drained water chestnuts, coarsely chopped (see Note)
  • 2 canned hearts of palm, well rinsed and sliced (see Note)
  • 1/2 ripe avocado, diced into small pieces
  • Kosher salt
  • 1 pound skinless salmon fillet, cut into 4 pieces
  • 1/2 tablespoon wasabi powder (see Note)
  • 1 tablespoon sesame seeds
  • 2 teaspoons chopped fresh mint
  • 2 teaspoons chopped fresh dill

photo 1

 

Directions:

Heat 2 tablespoons of the olive oil in a large pot over medium heat. When the oil shimmers, add the mushrooms, shallots, and ginger and cook until the mushrooms are just tender and starting to brown, about 6 minutes. Add the fish stock, coconut milk, white wine, and miso and bring to a boil. Stir in the noodles, reduce the heat to low, and cook until just tender, 4 to 5 minutes.

 

Stir in the lime juice, scallions, water chestnuts, hearts of palm, and avocado. Season with salt (start with 1/2 teaspoon salt and add more carefully to keep from overpowering the delicate flavors). Turn off the heat, cover the pot, and keep warm.

 

Sprinkle the skinned side of the salmon with the wasabi and sesame seeds. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat and add the salmon fillets, skin side down. You’ll see the salmon change color as it cooks from the bottom. When it is still rare, 3 to 4 minutes, flip the fillets so the heat can kiss the top of the fish. Turn off the heat.

 

Spoon the noodles and soup into four soup bowls, then top each serving with a piece of salmon and sprinkle with the chopped mint and dill.

photo 2
Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s