Salmon and Whole-Wheat Noodles in Ginger Broth Recipe

Name: Salmon and Whole-Wheat Noodles in Ginger Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound whole-wheat linguine; 2 1/2 cups canned low-sodium chicken broth or homemade stock; 1/4 cup dry sherry; 1/4 cup soy sauce; 1 2-inch piece fresh ginger, peeled and cut into 1/4-inch-thick slices; 3 scallions including green tops, cut into thin slices; 1/4 teaspoon salt; 1/4 pound shiitake mushrooms, stems removed, caps cut into thin slices; 1 pound salmon fillet, skinned, cut into 4 pieces; 1 quart spinach leaves (about 3 ounces); 1/4 pound bean sprouts (about 1 cup)

Servings: persons

1/2 pound whole-wheat linguine
2 1/2 cups canned low-sodium chicken broth or homemade stock
1/4 cup dry sherry
1/4 cup soy sauce
1 2-inch piece fresh ginger, peeled and cut into 1/4-inch-thick slices
3 scallions including green tops, cut into thin slices
1/4 teaspoon salt
1/4 pound shiitake mushrooms, stems removed, caps cut into thin slices
1 pound salmon fillet, skinned, cut into 4 pieces
1 quart spinach leaves (about 3 ounces)
1/4 pound bean sprouts (about 1 cup)

1
In a large pot of boiling, salted water, cook the linguine until almost done, about 12 minutes.
2
Drain.
3
In a medium saucepan, combine the broth, sherry, soy sauce, ginger, scallions, and salt.
4
Bring to a simmer and continue simmering, covered, for 5 minutes.
5
Add the mushrooms and the salmon to the broth and simmer, covered, until the fish is just cooked through, about 6 minutes for a 3/4-inch-thick fillet.
6
Remove the salmon from the broth.
7
Stir the pasta, spinach, and bean sprouts into the broth.
8
Cover and simmer until the pasta is done, about 3 minutes.
9
Put the linguine and vegetables into serving bowls.
10
Top with the salmon and ladle the ginger broth over the top.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound whole-wheat linguine, 2 1/2 cups canned low-sodium chicken broth or homemade stock, 1/4 cup dry sherry, 1/4 cup soy sauce, and more.

Yes, Salmon and Whole-Wheat Noodles in Ginger Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon and Whole-Wheat Noodles in Ginger Broth

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