Happy New Year! I’m viewing every day in this year as an opportunity to reinvent myself. The end of 2016 I compiled a 31 day Challenge , take a peek, that included challenges like run 6 miles, make a cocktail or cook a meal. Well, cooking a meal is easy for me as I love cooking. Last night, I killed two birds with one stone, I cooked a Japanese meal and reinvented myself as a master chef LOL. This recipe is one of my go-to’s when the days are busy but I’m craving an exotic meal that's light and healthy. Japanese is one of my favorite cuisines to cook. The number of ingredients is minimal and time to cook is less than an hour. Here's my Japanese Ginger Broth with Salmon Recipe....
WHAT YOU'LL NEED
2 teaspoons of dashi powder
1 ginger root (only use a chunk of the root) cut into fine strips
8 spring onions or green onions, sliced thin on the diagonal
1&1/2 lb of baby bok choy, trimmed, leaves separated
3 teaspoons of Japanese Soy Sauce
1 package of soba noodles
2 tablespoons of peanut oil
2-6 salmon fillets (depending on how many people you will serve) , seasoned with sea salt and black pepper to taste & remove the skin layer
All of the ingredients can be found at an ethnic grocery store. If in Memphis, I shopped at Viet Hoa Market at 40 N. Cleveland in Midtown.
1. Prepare and cut all of your ingredients. Trim the bok choy from the leaves and rinse them thoroughly. Roll and cut the leaves into fine strips. Next, cut the ginger root into fine 1 inch strips and remember to savor the amazing smell of ginger. Place enough water in a large saucepan along with 2 teaspoonsful of dashi powder. Bring to a boil and add the ginger, onion, and bok choy. Reduce the heat and simmer, cover and allow to cook for about 5 minutes or until the bok choy is wilted. Stir in the soy sauce and remove from the heat, make sure to keep warm.
2. Meanwhile, cook the noodels in a pan of boiling water for about 4 minutes or until tender. Drain and keep warm.
3. Heat the oil in a large frying pan, add the salmon and cook for about 7 minutes on each side or until cooked to your liking.
4. Next is plating, add the noodles, then the bok choy and sppon on the broth. Top with the salmon fillets and serve with lime.
*I love soy sauce... like love so I added more soy sauce to give it more flavor to the dish and squeezed lime juice on top as well*
I hope you enjoy it! Here's to cooking plenty of meals in 2 0 1 7. Please share if you cook the Japanese Ginger Broth Recipe by using #andreafenise