Thursday, 29 July 2010
Salmon with pak choi and noodles
This is another Asian-influenced recipe. I love Asian food and if I had to choose to only eat food from one continent, that would be my choice I think. Korean bulgogi and kimchi, sushi, Thai green papaya salads, Vietnamese pho, Philippine kinilaw, malay laksa soup and roti canai, Singaporean chili crab, dim sum, mmmmm...... To be honest I love most food. I'm Swedish so I do enjoy a lot of Swedish specialities and I cook some of these dishes on a regular basis, so they will for sure also make an appearance here on the blog.
One of the things I love about Asian food is that a lot of it is very quick to do and rely on fresh vegetables. One of my favourite Asian vegetables is pak choi. For a master class in how to cook it to perfection, I recommend one of my favourite food blogs in English, Steamy Kitchen, http://steamykitchen.com/2112-bok-choy-stir-fry-recipe.html
Salmon with pak choi and noodles (2 portions)
2 salmon steaks a' 150 g
1 packet of egg noodles (I use one of the standard instant ramen noodles ones)
4 heads of pak choi
1/2 dl light soy sauce
1/2 tsp honey
1 pressed garlic clove
1 tsp sambal oelek or chili paste, or a finely chopped fresh chili
1 lime, the grated peel
1 tbs miso paste
For the vegetables and noodles:
1 tbs neutral oil
1 tsp hot water
3 finely chopped/grated garlic cloves
1 finally chopped red chili
1 cm fresh ginger, grated
1/2 tsp sesame oil
1 tbs miso paste
1 tbs roasted sesame seeds
light soy sauce
Mix the marinade, and marinate the salmon steaks for 30 min in room temperature. While the salmon is marinating, roast the sesame seeds in a dry pan, trim the edges of the pak choi, and chop/grate chili, garlic and ginger.
Fry the salmon steaks in a hot frying or griddle plan for a couple of minutes on each side. Cover and put to the side.
Cook the noodles according to the instructions on the package, drain and cover.
Add a tbs of neutral cooking oil to a cold wok or frying pan. Add the chili, garlic and ginger to the wok and fry on medium heat. You want to infuse the oil without burning the garlic, which can easily taste bitter if it's fried to long. Add the pak choi to the wok/pan and toss with the oil, add 1 tbs with boiling water (the steam will help cook the pak choi without burning the garlic). Take the wok of the stove and add the noodles to the pan, add the miso paste, toss with the pak choi, drizzle over a little sesame oil (don't use a lot, it's got quite a strong taste) and soy sauce to taste.
Plate up the noodles, add the salmon, and sprinkle over the roasted sesame seeds. Serve with lime wedges.