Continuing my Chinese New Year Menu, I made "Seared Salmon with Shiitake and Snow Pea Lo Mein." Traditionally, fish (usually steamed whole) is served to represent abundance, and noodles to represent longevity. I couldn't locate any Chinese egg noodles for this recipe, so I used fresh fettuccine. I love the crisp crust on the salmon, and the shiitakes and snow peas are a match made in heaven!
Seared Salmon with Shiitake and Snow Pea Lo Mein
Serves 4
Ingredients:
For the salmon
4, 4-6 ounce salmon fillets, skinless and deboned
1/4 cup canola oil
Kosher salt and freshly ground black pepper
For the noodles
6 ounces snow peas
1 bunch scallions, sliced on the diagonal
7 ounces shiitake mushrooms, stems removed (don't eat shiitake stems - they are too fibrous), and sliced
9 ounces fresh Chinese egg noodles, or fresh pasta, like linguine or fettuccine (recommended: Buitoni)
2 tablespoons canola oil
For the sauce
1 garlic clove, minced
1 tablespoon minced fresh ginger
1 teaspoon sugar
1/2 cup water
2 tablespoons reduced-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1/2 teaspoon cornstarch, optional
Directions:
For the sauce
Mix all the ingredients and reserve until ready to use.
For the lo mein
Bring a large pot of salted water to a boil. Cook the noodles according to package directions.
Meanwhile, in a large heavy skillet, heat the 2 tablespoons canola oil over medium-high heat. When shimmery, add the mushrooms and saute for 3 minutes, stirring frequently. Add the snow peas and scallions and continue to saute for another 2 minutes, stirring frequently. Add the sauce and noodles. Toss well to coat.
For the salmon
In yet another large heavy skillet, heat the canola oil over high heat. Season the salmon fillets with salt and pepper. Sear the salmon on one side until a golden crust forms, 4-5 minutes. Turn the fish and continue to cook until medium-rare, about 2 minutes, depending on the thickness of the fish.
To serve
Divide the lo mein evenly between 4 large, shallow bowls. Top each with a salmon fillet and serve. (I topped mine with a single cilantro leaf that I had on hand for the dumplings.) Abundance and longevity never tasted so good!
1/4 cup canola oil
Kosher salt and freshly ground black pepper
For the noodles
6 ounces snow peas
1 bunch scallions, sliced on the diagonal
7 ounces shiitake mushrooms, stems removed (don't eat shiitake stems - they are too fibrous), and sliced
9 ounces fresh Chinese egg noodles, or fresh pasta, like linguine or fettuccine (recommended: Buitoni)
2 tablespoons canola oil
For the sauce
1 garlic clove, minced
1 tablespoon minced fresh ginger
1 teaspoon sugar
1/2 cup water
2 tablespoons reduced-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1/2 teaspoon cornstarch, optional
Directions:
For the sauce
Mix all the ingredients and reserve until ready to use.
For the lo mein
Bring a large pot of salted water to a boil. Cook the noodles according to package directions.
Meanwhile, in a large heavy skillet, heat the 2 tablespoons canola oil over medium-high heat. When shimmery, add the mushrooms and saute for 3 minutes, stirring frequently. Add the snow peas and scallions and continue to saute for another 2 minutes, stirring frequently. Add the sauce and noodles. Toss well to coat.
For the salmon
In yet another large heavy skillet, heat the canola oil over high heat. Season the salmon fillets with salt and pepper. Sear the salmon on one side until a golden crust forms, 4-5 minutes. Turn the fish and continue to cook until medium-rare, about 2 minutes, depending on the thickness of the fish.
To serve
Divide the lo mein evenly between 4 large, shallow bowls. Top each with a salmon fillet and serve. (I topped mine with a single cilantro leaf that I had on hand for the dumplings.) Abundance and longevity never tasted so good!
