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| Coriander-Crusted Salmon with Rice Noodles and Ginger Broth |
| Rich, aromatic roasted salmon, coated in an exotic coriander crust. Chef Ming Tsai offers this delightful noodle dish, flavored with cilantro, ginger, and lime, topped with delicious fish. |
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| Base SKU: |
EG2074 |
| Cuisine: |
Asian |
| Prep Time: |
10 minutes |
| Cooking Time: |
15 Minutes |
| Yield: |
4 servings |
| Source: |
Chef Chef Ming Tsai, EG Culinary Council |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Pre-heat oven to 450; F. Place the coriander seed on a small plate. Season the salmon on both sides with salt, and dredge the top only with coriander. |
| 2. |
In a hot saut; pan coated with peanut oil, sear the top of the fish until brown and fragrant. Flip the fish and place pan in oven for 6 to 8 minutes, or until the fish is flaky and warm in the middle. |
| 3. |
While fish is cooking, in a hot pan coated lightly with oil, saut; the ginger and leeks until soft, about 4 minutes. |
| 4. |
Deglaze with fish sauce and add stock. Bring to a simmer and reduce by about one quarter. Adjust seasoning, then add lime juice and minced cilantro leaves. |
| 5. |
Right before serving, add the soaked rice noodles. Bring mixture to a simmer. |
| 6. |
In large, warm pasta bowls, ladle the broth, leeks, and noodles. Make a small pile in the middle with the mixture and top with salmon. Garnish with cilantro sprigs. |
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