Tuesday, December 20, 2005

Salmon with Noodles

This is a very quick and easy dish to prepare, and very tasty! Make sure you buy really fresh salmon because you want to serve it still a bit red inside.

For 2 people:


1 8 cm long piece of fresh salmon
3-4 tablespoons extra virgin olive oil
freshly ground salt and pepper
1 shallot, chopped
handful of fresh dill, chopped
some twigs of dill for decoration
1/2 cup white wine
3-4 tablespoons sour cream (or creme freche)
1 teaspoon "Better Than Bouillon" chicken base (optional)
1/2 lemon
noodles (any kind you like)


Start boiling some water in a large pan.

Cut the 8 cm piece of salmon in half lenghtwise. Score the skin side with a sharp knife lengthwise 2-3 times. Pour about 2-3 tablespoons olive oil into a plate and rub all sides of both salmon pieces in the oil. Sprinkle the skin side with the freshly ground salt and pepper and really rub it in. Don't be shy doing this! Use enough salt and pepper as the sauce and the noodles will stay pretty mild. Put the salmon aside.

In a small sauce pan, heat 1-2 tablespoons of the olive oil, add the shallot and sauté for about 1 minute until golden. Add the chopped dill, mix everything well and pour over the white wine. Reduce the heat and let the sauce simmer.

Start heating up a large non-stick skillet without adding any oil! In the meantime, the water for the noodles should be boiling as well. Add some salt to the boiling water. Check on the package of your noodles how long they take and deduct a minute or so because you really want to cook them al dente! The salmon takes about 4-6 minutes, depending on how thick the pieces are. You want the noodles and the salmon to be done about the same time. Do the math!

Put the fish skin side down into the hot skillet, reduce the heat to medium and don't touch the salmon at all for 3-4 minutes, depending on how thick your salmon pieces are. The goal here is to make the skin nice and crispy with a beautiful golden color but without burning it!

Flip the salmon and give it another 1-2 minutes. During that time, also add the sour cream (or creme freche) to the shallot/dill sauce. Stir well and add salt and pepper to taste. You can also add a teaspoon "Better Than Bouillon" instead (the chicken base from Trader Joe's). Heat up the sauce one last time.

Once the noodles are al dente, remove them from the water and put them on the dishes. Serve the salmon skin side up on the dishes next to the noodles. Pour some fresh juice from the lemon over the salmon. Decorate with the dill twigs. Pour the dill sauce over the noodles. Serve at once.


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