Braised Salmon And Shiitakes
This recipe for Braised Salmon with Shiitake Mushrooms is a flavorful and comforting dish that combines tender salmon steaks with a savory and aromatic braising liquid. The cozy blend of soy sauce, ginger, garlic, and shiitake mushrooms creates a rich sauce that perfectly complements the delicate fish. Served over fresh Chinese egg noodles, this dish is satisfying and sure to be a hit at your dinner table. Enjoy the harmonious flavors and textures in every bite!
— Constant Cookbook
Ingredients
- 2 cups chicken broth
- 1/2 cup soy sauce
- 1/4 cup rice wine or dry sherry
- 1 Tbs. sugar
- 1 1/2 tsp. cornstarch
- 2 Tbs. corn or peanut oil
- 2 Tbs. grated fresh ginger
- 3 garlic cloves, minced
- 2 green onions, thinly sliced
- 1/4 lb. shiitake mushrooms, stems discarded and caps thinly sliced
- 4 salmon steaks, about 1 1/2 lb. total, each 1 1/2 inches thick
- 6 oz. fresh Chinese egg noodles
Instructions
- <b>Prepare the braising liquid</b>
- In a large bowl, combine the chicken broth, soy sauce, wine, sugar and cornstarch and stir to dissolve the sugar and cornstarch. In a Dutch oven or large, deep fry pan over medium heat, warm the oil. Add the ginger, garlic and all but 1 Tbs. green onions and saut&#233; until fragrant, about 5 seconds. Add the mushrooms and saut&#233; until just beginning to brown, 2 to 3 minutes. Add the braising liquid, bring to a boil and then reduce the heat to low so the liquid simmers gently.
- <b>Braise the fish and cook the noodles</b>
- Place the salmon steaks in the braising liquid in a single layer, cover and cook for 5 minutes. Using a metal spatula, carefully turn the steaks, re-cover and braise until the fish is opaque throughout when tested with the tip of a knife, about 5 minutes more. Meanwhile, bring a large pot of water to a boil. Add the noodles and boil just until tender, 3 to 5 minutes. Drain into a colander and rinse under warm running water. Transfer to individual plates.
- <b>Serve the fish</b>
- Carefully arrange the braised fish on the noodles. Top with the thickened braising sauce, garnish with the reserved green onions and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007).
Yield
Serves 4.
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