Because I’m a foodie, because this is how I usually cook, in one beloved cast iron pan, because this is what I had in the fridge, and because I want to be a nature writer, a food writer, a life hacker, and be adored, here is my blog post for Wednesday. If you want this to be a regular feature, let me know in the comments.
Have cast iron pan, will cook. Enjoy!
Salmon and Asparagus with Rice Noodles in Ginger Tomato Sauce
- 4 medium tomatoes
- 1 bell pepper
- 1 pound asparagus (You can substitute green beans or broccoli, or any other firm veggie that can be cut into bite-sized pieces.)
- 1 pound fresh sockeye salmon (or protein of your choice, including chicken, tofu, or anything else that can be cut into bite-sized pieces. Adjust cooking time accordingly.)
- 1 pound rice noodles (or bead thread. Can also use vermicelli, but we’re avoiding wheat these days.)
- 1 2-inch piece of fresh ginger, peeled and sliced
- 6 tablespoons garlic-flavored olive oil or 2 cloves garlic and 4 tablespoons olive oil
- Soy sauce
- Sriracha sauce
- Fish sauce
Wash and slice bell pepper into quarters, clean out seeds and pith, and slice the quarters into 4 strips each.
In a 12-inch cast iron frying pan, saute bell pepper over medium heat with 4 TB of the olive oil for 1 minute, then cover to sweat the peppers while continuing to cook over medium heat.
Wash and core the tomatoes and slice into 8ths.
When bell pepper is beginning to brown and soften, add the tomato, sprinkle with salt, stir to mix, and cook covered for 7 minutes.
Meanwhile, peel 2 cloves of garlic if using fresh garlic and set aside.
You may prefer to skin the salmon. If so, skin it first, and place the skin in an oven-proof container to broil and crisp later. Cut the salmon into 2 inch pieces.
Bring a quart saucepan of water to a boil. While waiting for the water to boil, wash the asparagus, slice off the white ends and slice the remainders into halves or thirds. Set aside.
Stir the tomato and bell pepper mixture. When tomatoes are mostly liquid and soft (about 7-10 minutes), add the garlic cloves, the sliced ginger, the salmon pieces, and the remaining olive oil. Cook for 5 minutes, then lower the heat to medium-low.
When the water comes to a boil, add the asparagus and cook for 3-4 minutes, until cooked, but not overdone. Lift asparagus out with tongs or slotted spoon, reserving the cooking water for the rice noodles.
Add the asparagus to the pan and stir to mix. Season with soy sauce to taste, cover and cook on low for 10 minutes.
Place the rice noodles in the hot water and set timer for 10 minutes.
After the noodles have soaked for ten minutes, drain and return them to the pot. Season with a dash of fish sauce.
Serve the salmon-veggie mixture over the rice noodles and season with fish sauce, soy sauce and sriracha at the table.
Until next time, happy cooking, happy living, and do try this at home!
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by Phyllis Capanna © 2016 joyreport
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