As a Personal Chef, I have nightmares about clients being bored with my meals. Even though most of us are quite happy with a fairly limited selection of favorite recipes, I’ve always looked for new dishes that would appeal to, surprise or otherwise broaden my clients’ palate. This is one of their new favorites.
Japanese Salmon over Linguine
3T olive oil
4, 6oz. salmon fillets, skin on
2 garlic cloves, peeled, grated with a ginger grater
1, 2″ long piece ginger root, peeled, grated with a ginger grater
4 scallions, trimmed, thinly sliced for garnish
1/4C low salt soy sauce
fresh ground pepper to taste
1 pound whole wheat linguine, cooked*
1C chicken stock, standing by
2-3T pickled ginger, slivered
Coat both sides of the salmon with 2T of the oil. Rub the garlic and ginger into the fish. Mix soy, sake, pepper in a small bowl. Heat your saute pan over medium heat then add the remaining T oil, swirl to coat. Place the salmon in the saute pan, then pour 1/2 of the mixture over it. Cover, cook over medium heat for about 5 minutes. Turn, add the rest of the mixture to the pan…if it needs more liquid, add chicken stock, 1/4C at a time.
When the fish is opaque all the way through, remove from heat; remove the skin.
To plate, set down a bed of linguine, pour the pan sauce over it. Arrange chunks of salmon on top. Garnish with slivered ginger and scallions.
* If you can find soba noodles, use them.
NB: Don’t be shy with the chicken stock, but don’t overdo it. You do want a pansauce for the dish, but you don’t want to dilute the flavors.
Recipe source: foodnetwork.com
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved, 2011