When sitting down with the calendar the other day, I realized that there are like, seven food holidays crammed into two weeks time: the Super Bowl, Chinese New Year, Mardi Gras and Valentine’s Day. Okay that’s four, but still an overwhelming amount, and not enough time in between to give all proper due, so I’m going to pick and choose a little bit.
Chinese New Year sort of caught me off guard, but it just so happened that my kitchen returned to China for a brief second for this hot and sour salmon noodle bowl. I always forget about salmon because…well, I must be the only person not counting her omega 3 intake, but I got some in my magic box of ingredients last week and turned it into what you see here. Just so happens that I’m using it to nod to Chinese New Year, which falls on Monday. There are a few traditional dishes that people make to mark the holiday: dumplings, fish, long noodles, nian go. I guess I’ve got two off of that list with this dish, so lo and behold, it works!
The base of the hot and sour broth I’ve adapted from Kevin, thinning it out a bit and adding my own something in the form of bok choy and soba noodles, not long ones, but I was careful not to break them anyway*
All in all I was quite pleased, and it ended up being the perfect cold weather meal, ready in under thirty minutes, which I think I can say we all appreciate.
*Long noodles are meant to symbolize longevity. I’m not messing with that superstition.
- 4-3 ounce pieces of salmon
- salt and pepper
- 1/2 TB light color oil (vegetable or canola)
- 1/2 cup dried oyster or lobster mushrooms
- 1 cup hot water
- 32 ounces stock (chicken, veggie or fish, your pick)
- 6 dried red chili peppers
- 2 TB soy sauce
- 2 tsp sesame oil
- 4 TB apple cider vinegar
- 1 lime, juiced
- 1 pound bok choy, cleaned and coarsely chopped
- Soba noodles, bunched so that the ends stack up to about the size of a quarter
- 1/4 cup cilantro, chopped
- 4 green onions, chopped (optional)
- toasted sesame seeds, to garnish
- Season the salmon with salt and pepper. In a medium stock pot, add the oil and each piece of salmon, skin side down. Cook 3 minutes per side and remove from the pot.
- Meanwhile, to a small bowl, add the mushrooms and hot water to cover. Let sit 15 minutes until rehydrated.
- Back to the pot, add the stock and dried red peppers and bring to a boil. Lower the heat to medium and add the soy sauce, sesame oil, lime juice and vinegar, cook for 10 minutes and remove the chili peppers.
- Add the bok choy and noodles and cook until the noodles are rehydrated. Add the mushrooms with their juice.
- Add the salmon and let reheat, about 2 minutes. Serve in bowls topped with cilantro, green onions and garnished with sesame seeds.
Written while avoiding all things Iowa.