Our son, who was not able to come home for Christmas, is in Sens/Paris for a few weeks. Really happy to see him and feed him. Noticing I was having a hard time choosing from the ridiculous amount of food in the freezer, the salmon shouted out, “Me first!”. So that’s why.
I’ve actually been craving noodles for a while, so today was the day. The herb lady had some lovely pleurotes or oyster mushrooms and gave me a little paper with preparation instructions 🙂 I love the look of these mushrooms.
For noodles I used Chinese egg noodles that come in a package with 3 slabs of noodles. I used 2 of the slabs but next time I think this dish would be better with udon or soba noodles.
Teriyaki Salmon with Chinese Noodles
4 salmon fillets, skin on
1/2 cup tamari soy sauce
2 tbsp mirin
2 tbsp brown sugar
3 tbsp white sugar
2 garlic cloves, chopped
1/2 inch fresh ginger, chopped
4 large oyster mushrooms, sliced
1 tbsp butter
2 garlic cloves, slivered
1/2 inch ginger, slivered
1 spring onion, sliced
4 cups chicken broth
Tamari soy sauce
2 slabs of Chinese egg noodles or udon or soba
2 handfuls of baby spinach
2 tbsp olive oil
Mix the half cup of soy sauce with the mirin, sugars, chopped garlic and ginger. Put the salmon in a zip lock and pour the marinade in the bag. Squish around, then refrigerate for 4-6 hours or overnight.
Put the mushrooms in a dry non-stick pan over a low flame until the mushrooms have rendered their water. Put into a large pot and set aside.
Soften the slivered garlic, ginger and spring onion in the butter. Add to the mushrooms along with the broth and season with some soy sauce. Bring to a boil and simmer for 10 minutes. Bring back up to a boil and add the noodles, cooking until just done or according to package instructions. Stir in the spinach and remove from flame, keeping warm.
Remove the salmon from the bag and pat dry. Heat the olive oil in a pan, add the salmon, skin side down and cook, turning every 2 minutes for about 6-8 minutes. Serve immediately with the noodles.