This original version is a soup - but you can easily take the salmon and its marinade and use it in all kinds of other ways. Use it to top a salad, or serve it alongside rice. This original recipe is still my favorite though - and boy does it look impressive to serve.
Serves 2-4
Ingredients
2 - 4 skin-on salmon fillets (one per person)
oil, for pan frying
1 pack ramen noodles per person
6 cups chicken broth
1 tsp dashi granules
1/2 tsp fish sauce (nam pla) - optional
2 handfuls fresh spinach leaves
chopped green onion, to taste
For the marinade:
3 tbsp sake (or rice wine)
3 tbsp mirin
5 tbsp miso paste
1 tsp extra fine sugar
Directions
Put the salmon in a ziploc bag. Mix the ingredients for the marinade - I find whisking it works well. Pour the marinade over the salmon and coat well. Seal the bag and let marinate in the fridge for 2 hours.
Preheat the broiler to high. Heat a little oil in a skillet, add the salmon, skin side down, and cook for 2 minutes, or until the skin is crisp.
Transfer the salmon to a foil-lined cookie sheet and cook under the broiler for 5 minutes, or until just cooked through. Once they have cooled a little, you can slice off the skin, if you like, with a sharp knife.
Meanwhile, cook the ramen noodles according to the package directions, throwing away the spice packets. Drain. Heat the stock, dashi, and fish sauce (if using) in a pot.
Divide the noodles between bowls, add some spinach to each, and pour over the hot stock. Top with a piece of salmon and green onion to taste.
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