An excellent salmon and enoki mushroom stir-fry served over seasoned Shanghai noodles. Garnish with toasted sesame seeds.
Provided by E Henshaw
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- Combine lemon zest, lemon juice, honey, soy sauce, grated ginger, crushed garlic, sesame oil, cayenne pepper, and black pepper in a small, high-sided bowl. Whisk marinade to combine.
- Place salmon in a bowl; just before starting to cook, pour 1/2 the marinade over the fish.
- Pour stock into a large pot and bring to a simmer.
- Heat oil in a wok over medium-high heat. Add carrots and stir-fry for 3 minutes. Add 1 tablespoon of stock. Add celery, onion, and an additional tablespoon or 2 of stock. Stir-fry until starting to soften but still crisp, about 4 minutes. Transfer vegetables to a warm bowl.
- Pour salmon and marinade into the wok. Increase heat to high and cook for 2 minutes. Return vegetables to the wok and reduce heat to low. Cook and flip the contents of the wok to gently, without stirring. Add a small amount of stock and cook 2 minutes more.
- Add noodles to the pot with the simmering stock; do not break them apart.
- Add bean sprouts, mushrooms, and remaining marinade to the wok. Simmer and flip to combine, 4 to 6 minutes more.
- Serve salmon stir-fry over cooked noodles; garnish with green onions.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 93.3 g, Cholesterol 27.9 mg, Fat 12.4 g, Fiber 4.9 g, Protein 21.4 g, SaturatedFat 1.7 g, Sodium 1632.8 mg, Sugar 17.8 g
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