1.5 lbs. Skin-on Chilean Salmon Fillets cut into 4ea., 3 oz. portions (roughly 1 inch thick)
1 oz. Furikake Seasoning (2 Tbsp.)
2 Tbsp. Vegetable oil
1 ea. Carrot, peeled, julienned
1 ea. Daikon Radish, julienned
4 oz. Shiitake mushrooms, rinsed, stems removed, sliced thin
1 oz. Fresh ginger, peeled, smashed, then minced
1 Pint Low Salt Chicken Broth
4 oz. Low Salt Tamari Soy Sauce
1 Lb. Fresh yakisoba noodles
2 ea. Scallions, sliced thin
¼ C. Fresh cilantro leaves, rinsed,
1 ea. Nori Sheet, julienne
¼ C. Mayonnaise seasoned with sriracha
Cast Iron Skillet, 1 Gallon Sauce Pan, Spatula, Serving Bowls.
Method of Preparation
Pat salmon fillets dry with paper towels and season with salt, pepper, and Furikake seasoning.
Heat 1 Tbsp., oil in cast iron skillet over medium-high and add salmon skin-side down, cook until skin is crips and brown (about 3-4 minutes), flip and turn off heat.
Place 1 Tbsp. of oil in sauce-pan and heat to medium. Add carrot, radish, mushrooms, and ginger and sauté for 3-4 minutes until just tender.
Add Chicken broth and Soy Sauce and bring to simmer. Add noodles and stir. Turn off heat. Taste and adjust seasonings.
Ladle noodles and broth into 4 serving bowls, top with Salmon fillet – skin side up. Garnish with shaved scallion, cilantro leaves, nori, and spicy mayonnaise.
All our Salmon recipes utilize widely available ingredients that are often prepackaged for safety and hygiene, are easy to prepare, nutritious, and delicious. If you have questions email us at email@example.com