Asian Alaska Salmon Noodle Soup Recipes

30-MINUTE SALMON NOODLE SOUP

Steps:

• Cover dried shiitake mushrooms in hot water for 2-3 minutes to rehydrate. After that, remove from the soaking water and rinse.
• Add stock to a pot, together with dried shiitake mushrooms, tomato wedges, lemongrass stalks, ginger, star anise, coriander seeds and 1/4 teaspoon of salt. You can place star anise and coriander seeds in a spice pouch for easy removal later.
• Bring the broth to a boil and then lower heat to a gentle simmer. Simmer for 15 minutes to let flavors meld together.
• While the broth is simmering, cook noodles according to package instructions. Slice salmon into 3/4-inch thick chunks and season with a pinch of salt.
• Once the broth is ready, add 1 tablespoon of fish sauce (more or less to taste). Bring back to a rolling boil and then add salmon chunks. Aim for medium with light pink in the middle. When the broth starts to boil again, the salmon should be almost ready. You can take a salmon chunk out of the broth to test for doneness. Try not to overcook the salmon.
• Add vermicelli noodles to serving bowls. Ladle broth and salmon chunks over the noodles and garnish with scallion slices. Sprinkle some black pepper on top if desired. Serve immediately.

SALMON NOODLE SOUP

Steps:

• Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more.
• Add the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.

ASIAN-ALASKA SALMON NOODLE SOUP

Steps:

• Drain and chunk Alaska salmon, removing skin and bones.
• Bring 5 cups water to boil in large saucepan.
• Add stir-fry mix, cook 3 minutes.
• Break ramen noodles into 4 pieces, stir into water.
• Add onions, ginger, garlic, soy sauce, rice wine vinegar, sesame oil and ramen seasoning packet; simmer 3 minutes.
• Stir salmon into soup; heat through.
• Serve immediately.

CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS

Steps:

• Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

SALMON SOBA NOODLES WITH PONZU-SCALLION SAUCE

Steps:

• In a large pot, combine cabbage, dashi powder and 8 cups of water, and bring to boil over high heat. Partially cover, reduce heat to medium and simmer, stirring occasionally, until cabbage is tender and flavors have melded, about 10 minutes. Season with salt and pepper to taste.
• Meanwhile, bring a separate pot of water to a boil and cook soba noodles according to package instructions. Drain and run under cool water to remove excess starch and to stop the cooking. Drain well and divide soba among 4 bowls.
• In a small bowl, mix scallions with ponzu, oil and ginger and set aside. Once cabbage is tender, add tofu and bring broth back to a gentle simmer. Reduce heat to low and arrange salmon slices on top so that they're slightly overlapping and just covered by the broth. Cover and cook until salmon is just opaque throughout, 1½ to 2 minutes. (The fish will continue to cook off the heat.)
• Divide broth and salmon among the 4 bowls. Top each serving with some of the grated daikon and spoon some of the ponzu-scallions sauce over the fish and broth. Serve warm with any remaining ponzu-scallion sauce on the side.