Fish and rice noodles isn’t something that just pops into your head when you’re thinking about what to make for dinner. At least it doesn’t pop into mine very often. Don’t know why. When I do think of it this is one I like. Salmon with rice noodles. It makes a fast, yet elegant weeknight meal.
Here the salmon is served warm atop a cool noodle salad. You get the interplay of texture and temperature. Think Vietnamese noodle bowl. This is just like that but with salmon instead of pork. Dressed with a soy lime vinaigrette that doubles as the marinade for the fish. Easy.
I like this with the salmon skin removed. If you prefer the skin on that works too.
salmon with rice noodles
Ingredients
- 4 salmon fillets about 4 oz each
- 1 Tbsp vegetable oil
The salad
- 4 oz rice vermicelli
- 1 carrot grated
- 2 green onions - green-portion slivered, white portion thinly sliced
- 1 red or green finger hot chilis sliced thinly
- 2-3 sprigs fresh cilantro chopped
The dressing
- 1 Tbsp lime juice
- 2 Tbsp soy sauce
- 3 Tbsp vegetable oil
- 2 tsp honey
- a few grinds of black pepper
Instructions
The salad
- Prepare the vermicelli following the instructions on the package. Drain and rinse with cold running water.
- Combine all the dressing ingredients and mix.
- Reserve about 1 Tbsp of the dressing to baste the fish.
- Toss the vermicelli, green onion, chilies, carrot and cilantro. Mix in the dressing or, if you prefer, drizzle the dressing over each individual portion on the plate before topping with the salmon.
The salmon
- Brush reserved dressing over the fish.
- Heat about a Tbsp of vegetable oil in a non-stick frying pan large enough to hold the fish. Over medium to medium-low heat, cook the fish for about 2 minutes on either side for translucent salmon. Cook longer if you prefer your salmon flaking and cooked through.
To serve
- Place 1/4 of the salad in the centre of the plates. Drizzle with the vinaigrette if you didn’t mix it in.
- Top with the salmon. Sprinkle with sesame seeds if you like.
Nutrition
A bowl full of chicken gumbo. Over rice or not. Runny like a soup or nice and thick like a stew. It all works. There are two types of gumbo. Those made with a roux and those that aren’t. This is the latter. It’s lighter and heavy on the vegetables. As healthy as a gumbo gets I guess. But it’s still damn tasty.
Making a roux takes time. It’s time well spent when you’re looking for that rich, focus on the chicken and sausage kind of gumbo. Can’t beat it for that flashy cajun, explode in your mouth meal.
This is more like a thick soup. It’s strikes a nice balance between meat and vegetables. It also leaves out the cup of oil you need to make the roux. Like I said – as healthy
The okra thickens the gumbo some. File powder – ground sassafras – takes it the rest of the way. File powder does more than thicken, it adds a distinctive gumbo flavour.
Fresh okra is best in this recipe but this is one of those recipes where frozen sliced okra works as well.
chicken gumbo with okra
Ingredients
- 1 large onion diced
- 1 large green pepper diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 2 jalapeño peppers minced
- 1 lb boneless skinless chicken thighs cut into bite size pieces
- 1 lb okra sliced
- 6 oz kielbasa coarsely diced
- 3 Tbsp vegetable oil
- 2 Tbsp creole seasoning
- 1 1/2 cups chicken stock
- 1 tsp file powder
Instructions
- Heat oil in a large pot.
- Season chicken with 2 tsp creole seasoning and cook chicken and kielbasa until the chicken is lightly browned. Remove chicken from pot.
- Add onion, green pepper, celery, jalapeño and remaining 1 Tbsp plus 1 tsp creole seasoning to the pot. Add more oil if required (you shouldn’t have to) and cook, stirring, over medium heat until softened. Add the garlic and cook another minute.
- Add the okra. It will turn into a slimy mess at this point. Do not despair. It fixes itself. Cook, stirring occasionally until the slime disappears, about 5 minutes.
- Return chicken, kielbasa and any accumulated juices to the pot. Add enough chicken stock to almost cover (about 1 1/2 cups). Simmer, loosely covered for 20 minutes. Add 1 tsp file powder, stir and simmer another 5 minutes.
- Adjust seasoning.
- Serve as is or ladle over cooked rice.
