SESAME SALMON NOODLE BOWL

SESAME SALMON NOODLE BOWL image

Yield 4-6 servings

Number Of Ingredients 13

1-1/1/2 # salmon filet, preferably wild or farmed king, skin on
3/4 cup sesame seeds
2 pkg fresh Chinese noodles (found in produce section)
6-8 cups broth (chicken, vegetable or mushroom)
1 inch piece fresh ginger minced or grated
8-10 shitake mushrooms, stems discarded and caps sliced
1 # greens, cleaned and chopped (such as baby bok choy, napa cabbage, kale, etc )
3 green onions sliced on the diagonal
celantro sprigs
soy sauce
sesame oil
vegetable oil
salt and pepper

Steps:

For Broth: In 4 quart pot bring water to boil and cook noodles according to package. Drain and rinse. Set aside. In same pot add 1 Tablespoon sesame oil and the ginger. Saute till aromatic. Add mushrooms and sauté till wilted about 2 minutes. Add greens and sauté another 2 minutes. Add broth and bring to boil. Simmer about 5 minutes till greens are tender. Season with soy sauce to taste (approx 1-3 tablespoons). For salmon: Place salmon on cutting board, trim any bones and fins and remove feather bones from filet with needle nose pliers. Holding knife parallel to salmon starting about at half way point of salmon cut approx half inch thick pieces with as much surface area as possible to achieve a thin filet approx 5 inches long by 3or 4 inches wide by 1/2 inch thick . Continue cutting fillets until you are left with just skin. Discard skin. Season salmon with salt and pepper. Add sesame seeds to a flat bottomed bowl or dish and dip salmon in seeds to coat. Heat a non-stick skillet on high with about 1-2 teaspoons of veg oil. When beginning to smoke add salmon filet cook about 2 minutes on each side, remove to plate and keep covered loosely with foil till remaining salmon is cooked. To Serve: Divide noodles among bowls. Pour in a ladle or 2 full of broth and vegetables. Lay a piece of salmon on top and garnish with green onions and celantro sprigs.