Dried Cloud Ear mushrooms
are usually used in this recipe. These large and dried mushrooms
can be found in an Oriental/Asian market. Otherwise, any other
mushroom can take their place.
Salmon Steak
with Mushrooms and Noodles
2 tablespoons peanut oil
1/2 teaspoon gingerroot
1 clove garlic
2 pounds salmon
3 cups chicken broth
1 cup mushrooms, dried cloud ears or any fresh mushroom
1 tablespoon sherry
1/4 teaspoon salt
1/8 teaspoon white pepper
2 cups rice noodles
2 ounces diced firm tofu
1 teaspoon red wine vinegar
1 tablespoon sesame oil
2 tablespoons chopped cilantro
- Heat peanut oil in a wok;
add gingerroot and garlic clove; remove when the oil becomes
fragrant taking care not to burn. Lightly saute salmon, on both
sides, in oil, until surface is firm, about 2 minutes per side.
- In a saucepan, combine
chicken broth, mushrooms, sherry, salt, and white pepper. Bring
to boil, add rice noodles, and bring the soup to a boil. Reduce
to a gentle simmer and add the salmon carefully, so it remains
whole; add diced tofu. Cover and simmer for 5 to 7 minutes, or
until the salmon is cooked. Uncover, swirl in red wine vinegar
and sesame oil. Garnish with cilantro.
Makes 4 servings.
