Noodle Bowl With Mushrooms Spinach And Salmon Recipes

TERIYAKI SALMON SOBA NOODLES BOWL

Steps:

• In a wide bowl, add Teriyaki sauce ingredients - soy sauce, sugar, ginger, wine. Mix well until sugar dissolves. Reserve a tbsp of marinade and add salmon fillets in remaining marinade, coat in sauce. Refrigerate to marinate at least 30 minutes to up-to 2 hrs.
• Cook Soba Noodles according to package directions. While noodles cook, prepare all the ingredients for stir fry: enoki mushroom, spinach, red onion, garlic.
• Heat sesame oil in a wide skillet. Add onion and cook until soft. Add garlic, red chili and enoki mushroom with generous pinch of salt. Saute until mushroom is tender. Add in cooked(drained) soba noodles with a tablespoon of marinade reserved from step 1 and stir until alcohol evaporates, marinade disappears. Add spinach and toss with noodles until spinach has just wilted. Add a tbsp lime juice. Season with salt and black pepper to taste. Remove from heat and set aside.
• Heat skillet with two tbsp of oil. When oil is hot, remove salmon from marinade, season with salt from both sides. Place in skillet skin side down. Let cook for 2 minute on medium heat. Flip and cook other side for 2 minute. Brush reserved marinade on top, flip again and let cook until salmon is ready (1-2 minutes). Remove salmon from pan.
• For thick Restaurant-style Teriyaki Glaze. Mix corn starch in remaining marinade until it is lump free. Add to pan after removing cooked salmon (medium heat), cook until sauce thickens. (2 minutes)
• Transfer the noodles to 2-3 bowls, top with Teriyaki Salmon dividing equally. Spoon glaze over salmon (if using). Garnish with cilantro, and sesame seeds. Serve lime wedges on side. A good slash of lime juice brings out flavor of salmon as well as noodles. Serve and enjoy!

FOIL-PACKET SALMON WITH MUSHROOMS AND SPINACH

Steps:

• Lay out four 18-inch-long sheets of heavy-duty foil. Mound 1/2 cup mushrooms and 1 cup spinach in the center of each; season with salt and pepper. Top each with a salmon fillet, season with salt and pepper and drizzle with olive oil. Drizzle each with 1 tablespoon wine (or water). Bring the short ends of the foil together and fold twice to seal; fold in the sides to form a packet, leaving room inside for steam.
• Preheat a grill to medium high. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes. (Alternatively, you can bake the foil packets in a 450˚ F oven until the fish is just cooked through, 12 to 15 minutes.) Let the packets sit 5 minutes.
• Meanwhile, combine the butter, scallions, ginger, sesame oil and 1/4 teaspoon salt in a mini food processor. Pulse until smooth. Carefully open the foil packets. Top with the flavored butter.

NOODLE BOWL WITH MUSHROOMS, SPINACH AND SALMON

Steps:

• Bring the stock to a simmer. Taste and adjust seasoning, adding soy sauce or salt if desired. If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among 4 deep soup bowls.
• Add the sliced mushroom caps, the salmon fillets, the spinach and the white and light green parts of the scallions to the simmering stock. Cover and turn off the heat. Allow to sit for 5 minutes without removing the cover. The salmon should be just cooked through. Leave it a little longer if you want it more opaque.
• Place a piece of salmon on top of the noodles in each bowl. Ladle in the soup, taking care to distribute the spinach, mushrooms and scallions evenly. Sprinkle on the dark green parts of the scallions, garnish with cilantro and serve.

TERIYAKI MUSHROOM AND EGG NOODLE BOWLS

Steps:

• Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned all over, around 6 minutes. Add the scallions, ginger and garlic, then cook until the scallions are wilted, 2 to 3 minutes more.
• Add 1/2 cup teriyaki sauce to the skillet and increase the heat to high. Cook, tossing, until the sauce has reduced and coats the mushrooms, about 2 minutes.
• Meanwhile, heat 1 tablespoon butter in a second large nonstick skillet over medium-high heat. Add the spinach in batches. Season with the soy. Cook, stirring, until wilted, 3 to 4 minutes. Remove to a bowl.
• Return the skillet to medium heat. Add the remaining 2 tablespoons butter and let melt, then fry the eggs until the whites are set, about 3 minutes. Season with salt.
• To serve: Divide the noodles among 4 bowls. Top with some of the mushroom mixture, spinach, and an egg. Sprinkle with sesame seeds and serve with the remaining tablespoon teriyaki sauce drizzled over each bowl.