Salmon Noodle Soup Recipes

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SALMON NOODLE SOUP



Salmon noodle soup image

This wholesome noodle soup is low fat, heart healthy and packed full of tasty ingredients

Provided by Jenny White

Categories     Dinner, Soup

Time 35m

Yield Serves 4

Number Of Ingredients 10

1l low-salt chicken stock
2 tsp Thai red curry paste
100g flat rice noodle
150g pack shiitake mushroom , sliced
125g pack baby corn , sliced
2 skinless salmon fillets , sliced
juice 2 limes
1 tbsp reduced-salt soy sauce
pinch brown sugar
small bunch coriander , chopped

Steps:

  • Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more.
  • Add the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.

Nutrition Facts : Calories 265 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.83 milligram of sodium

30-MINUTE SALMON NOODLE SOUP



30-minute Salmon Noodle Soup image

This Salmon Noodle Soup features vermicelli noodles with a light yet flavorful Vietnamese-style broth and medium-cooked salmon chunks. It is delicious, healthy and ready in just 30 minutes.

Provided by Sophie

Categories     Main Dish     Noodle and Soup

Time 30m

Number Of Ingredients 13

3 dried shiitake mushrooms
3 1/2 cups low-sodium chicken stock ((or fish stock, vegetable broth))
2 small or medium tomatoes, cut into wedges ((about 1/3 lb))
2 lemongrass stalks, just white and light green part, slightly bruised
1-inch piece of ginger, lightly peeled
1 star anise
1 teaspoon coriander seeds
rice vermicelli noodles ((2 servings))
2/3 lb salmon fillet
1 tablespoon fish sauce
salt
pepper
scallions, thinly sliced ((to serve))

Steps:

  • Cover dried shiitake mushrooms in hot water for 2-3 minutes to rehydrate. After that, remove from the soaking water and rinse.
  • Add stock to a pot, together with dried shiitake mushrooms, tomato wedges, lemongrass stalks, ginger, star anise, coriander seeds and 1/4 teaspoon of salt. You can place star anise and coriander seeds in a spice pouch for easy removal later.
  • Bring the broth to a boil and then lower heat to a gentle simmer. Simmer for 15 minutes to let flavors meld together.
  • While the broth is simmering, cook noodles according to package instructions. Slice salmon into 3/4-inch thick chunks and season with a pinch of salt.
  • Once the broth is ready, add 1 tablespoon of fish sauce (more or less to taste). Bring back to a rolling boil and then add salmon chunks. Aim for medium with light pink in the middle. When the broth starts to boil again, the salmon should be almost ready. You can take a salmon chunk out of the broth to test for doneness. Try not to overcook the salmon.
  • Add vermicelli noodles to serving bowls. Ladle broth and salmon chunks over the noodles and garnish with scallion slices. Sprinkle some black pepper on top if desired. Serve immediately.

Nutrition Facts : Calories 320 kcal, Carbohydrate 13 g, Protein 40 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 904 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SALMON NOODLE SOUP



Salmon Noodle Soup image

Provided by admin

Categories     Main Course

Time 40m

Number Of Ingredients 10

4 cups fish stock
1 cup carrots (cut up)
1 stalk celery
3 medium potatoes (yellow or red work great)
1 onions
3 fresh salmon fillets
cooked noodles (as desired)
olive oil
salt (to taste)
pepper (to taste)

Steps:

  • Heat the fish stock in a large soup pot over medium-high heat.
  • In a pan of boiling water, add your noodles and a drop of oil. Boil noodles until they are soft. Remove from heat and drain all of the water out.
  • Over medium heat, place fish stock in a large soup pot.
  • In a medium fry pan, warm up olive oil and add in carrots, celery, onions and potatoes. Cook until vegetables are soft.
  • Once cooked, add contents of fry pan to the fish stock. Bring to a boil and cook for about 10 minutes.
  • In clean fry pan, heat up more olive oil and place in salmon fillets. Cook skin side down for a few minutes and then flip and cook the rest of the way.
  • Remove from heat once cooked. Take off the fish skin and cut salmon into small pieces.
  • Add Salmon and noodles into broth mixture. Add salt and pepper to taste. Boil for 5 minutes.
  • Serve in warm bowls and enjoy.

SOBA AND SALMON SOUP



Soba and Salmon Soup image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

8 ounces soba
3 cups mushroom broth
1/4 cup mirin or white wine
2 tablespoons low-sodium soy sauce
2 teaspoons fish sauce
1 1/4 pounds center-cut wild salmon fillet (1 inch thick), cut into 4 pieces
Kosher salt and freshly ground pepper
1 red bell pepper, thinly sliced
2 stalks celery, thinly sliced
1/2 cup fresh basil
1 teaspoon toasted sesame seeds

Steps:

  • Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse well under cold water; set aside.
  • Meanwhile, combine the mushroom broth, mirin, soy sauce and fish sauce in a medium skillet. Bring to a boil, then reduce the heat to a bare simmer. Season the salmon with salt and pepper and add to the skillet along with the bell pepper and celery. Cover and cook, carefully flipping once, until the salmon is cooked through and flakes at the touch, 21/2 to 3 minutes per side. Remove the salmon using a slotted spoon or fish spatula; discard the skin.
  • Return the broth mixture to a boil, then remove from the heat. Season with salt. Divide the noodles and basil among bowls. Ladle vegetables and broth into each bowl, top with the salmon and sprinkle with the sesame seeds.

Nutrition Facts : Calories 480, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 64 milligrams, Sodium 1154 milligrams, Carbohydrate 54 grams, Fiber 1 grams, Sugar 6 grams, Protein 43 grams

SALMON SOBA NOODLES WITH PONZU-SCALLION SAUCE



Salmon Soba Noodles With Ponzu-Scallion Sauce image

Quick-cooking, earthy soba noodles, made entirely from buckwheat or a combination of buckwheat and wheat flour, are perfect for easy weeknight dinners and can be enjoyed either chilled or in warm dishes. In this speedy noodle soup, dashi powder - an instant soup stock made from dried powdered bonito (skipjack tuna) that functions similarly to bouillon cubes - and subtly sweet cabbage help create a flavorful broth quickly. Salmon is thinly sliced and poached in the broth just before serving. A tangy and vibrant ponzu-scallion sauce balances the rich fatty fish, while grated daikon adds freshness, texture and a subtle bite.

Provided by Kay Chun

Categories     dinner, weekday, weeknight, noodles, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

8 ounces Napa cabbage, chopped into 1-inch pieces (3 packed cups)
2 tablespoons instant dashi powder (such as Hondashi, see Tip)
Salt and black pepper
12 ounces dry soba noodles
1 cup thinly sliced scallions
3 tablespoons ponzu
2 tablespoons neutral oil, such as safflower or canola oil
1 teaspoon minced fresh ginger
8 ounces firm tofu, cut into ½-inch cubes
1 pound center-cut skinless salmon fillet, halved down the center and each piece sliced crosswise ¼-inch thick
8 ounces daikon, peeled and finely grated (1 cup)

Steps:

  • In a large pot, combine cabbage, dashi powder and 8 cups of water, and bring to boil over high heat. Partially cover, reduce heat to medium and simmer, stirring occasionally, until cabbage is tender and flavors have melded, about 10 minutes. Season with salt and pepper to taste.
  • Meanwhile, bring a separate pot of water to a boil and cook soba noodles according to package instructions. Drain and run under cool water to remove excess starch and to stop the cooking. Drain well and divide soba among 4 bowls.
  • In a small bowl, mix scallions with ponzu, oil and ginger and set aside. Once cabbage is tender, add tofu and bring broth back to a gentle simmer. Reduce heat to low and arrange salmon slices on top so that they're slightly overlapping and just covered by the broth. Cover and cook until salmon is just opaque throughout, 1½ to 2 minutes. (The fish will continue to cook off the heat.)
  • Divide broth and salmon among the 4 bowls. Top each serving with some of the grated daikon and spoon some of the ponzu-scallions sauce over the fish and broth. Serve warm with any remaining ponzu-scallion sauce on the side.

SALMON NOODLE CASSEROLE



Salmon Noodle Casserole image

When it comes to radiating warmth at the dinner table, nothing beats a one-pot casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself allure in abundance.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h5m

Number Of Ingredients 11

3/4 pound cavatappi or other short pasta
Coarse salt and freshly ground pepper
8 ounces unthawed frozen peas (1 1/2 cups)
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
3/4 pounds salmon, skinned and cut into 1-to-1 1/2-inch pieces
1 teaspoon finely grated lemon zest, plus lemon wedges for serving (optional)
1/2 cup chopped scallions, plus more for serving (from 2 scallions)
1/2 cup chopped fresh dill, plus more for serving
Toasted pumpernickel bread, crumbled, for serving (optional)

Steps:

  • Preheat oven to 375 degrees. Cook pasta in a large pot of salted boiling water 4 minutes less than instructed on pasta package. Reserve 1/2 cup pasta water. Add peas and drain immediately.
  • Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring, 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes. Combine pasta mixture, milk sauce, salmon, lemon zest, scallions, dill, and reserved pasta water in a bowl. Season with salt and pepper.
  • Transfer to a 2 1/2-quart baking dish. Cover with parchment-lined foil; bake until salmon is just opaque, 20 to 25 minutes. Serve, with lemon wedges, more scallions and dill, and breadcrumbs.

THAI NOODLE SOUP WITH SALMON



Thai noodle soup with salmon image

Get a dose of omega-3 with this family-friendly Thai-style noodle soup with salmon. It uses just five ingredients and takes only 30 minutes to make

Provided by Cassie Best

Categories     Dinner, Main course, Soup, Supper

Time 30m

Yield Serves 2 adults, 2 children

Number Of Ingredients 5

4 salmon fillets, skin left on
200g dried flat rice noodles
125g red Thai curry paste
2 x 400ml cans light coconut milk
2 pak choi (about 250g), leaves separated

Steps:

  • Heat the grill to high. Put the salmon on a baking tray, skin-side down, and grill for 8-10 mins until cooked through. Put the noodles in a heatproof bowl and pour over boiled water from the kettle. Leave for 5 mins.
  • Heat the curry paste in a pan for 1 min, then add the coconut milk and 400ml water. Season and bring to the boil. Drain the noodles and add to the pan with the pak choi. Heat through for 1 min, then transfer to bowls and top with the salmon.

Nutrition Facts : Calories 900 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 1.9 milligram of sodium

SALMON NOODLE CASSEROLE



Salmon Noodle Casserole image

In the October '03 issue of Savuer, there was an article on canned tuna and lots of recipes, both traditional American and Italian, to use it in. One recipe was for a scratch version of the usual tuna noodle casserole with mushroom soup. The thought of tuna hot dish really puts me off, but for some reason, this recipe intrigued me and I wanted to try it with salmon. I made some significant improvements on their recipe and here is the delicious result. The only problem I had was getting the sauce to thicken, but I think that was because I was using 1% milk instead of whole. I'm sure this would be a tasty vegetarian dish without the fish.

Provided by kitchengrrl

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 large portabella mushroom caps
8 ounces wide egg noodles
1 cup frozen peas, thawed
1 yellow bell pepper, diced
2 (6 ounce) cans boneless skinless salmon, drained
1 clove garlic, crushed
5 tablespoons butter
5 tablespoons flour
2 cups whole milk
1 cup grated strong cheese (I used a combination of gruyere and fontina)
salt and pepper
1 teaspoon hot paprika (to taste)
2 tablespoons butter, melted
1/2 cup breadcrumbs, approx (I crushed two slices of toast in the blender)

Steps:

  • Preheat oven to 350 F.
  • Put a pot of water on the stove to boil for the noodles.
  • Make a marinade for the mushrooms from a little olive oil, salt, pepper, rosemary, oregano and balsamic vinegar.
  • Coat mushrooms well and place in a foil-lined pan, stem side up.
  • Pour any remaining marinade onto mushrooms.
  • Bake in oven until soft, approx.
  • 15 minutes.
  • Add noodles to boiling water and cook for 6-8 minutes until tender.
  • Drain and set aside in a large bowl.
  • Remove mushrooms from oven and cut into large dice.
  • Add to noodles along with peas, peppers and salmon.
  • In a medium saucepan, melt the 5 T butter.
  • Add the crushed garlic and saute for 30 seconds until fragrent.
  • Then add flour and whisk constantly for 5 minutes until lightly browned.
  • Add milk and stir constantly until thickened, approx.
  • 2 minutes.
  • Remove sauce from heat and add cheese and seasonings.
  • Pour sauce over noodle mixture and toss to distribute evenly.
  • Pour mixture into buttered casserole.
  • Combine melted butter and breadcrumbs.
  • Top casserole with breadcrumbs.
  • Bake casserole in oven for 10-15 minutes until browned.

Nutrition Facts : Calories 536.8, Fat 25.1, SaturatedFat 13.8, Cholesterol 117.2, Sodium 451.2, Carbohydrate 50.8, Fiber 3.7, Sugar 7.4, Protein 27.4

SALMON NOODLE CASSEROLE



Salmon Noodle Casserole image

Make and share this Salmon Noodle Casserole recipe from Food.com.

Provided by PalatablePastime

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can condensed cream of celery soup
1/2 cup mayonnaise or 1/2 cup salad dressing
1/4 cup milk
1/4 cup parmesan cheese
1 (16 ounce) can salmon, drained, flaked
1 (10 ounce) package frozen peas, thawed
2 cups egg noodles, cooked, drained
1 tablespoon chopped onion
3/4 cup breadcrumbs

Steps:

  • Preheat oven to 350°F.
  • Combine condensed soup, mayonnaise or salad dressing, milk, and cheese, mixing well.
  • Stir in salmon, peas, onion, and noodles; toss lightly.
  • Pour mixture into a 1 1/2 quart ovenproof casserole; cover and bake at 350°F for 30 minutes.
  • Uncover; sprinkle with breadcrumbs, and bake 15-20 minutes more or until breadcrumbs are lightly brown and casserole is bubbly.

Nutrition Facts : Calories 296, Fat 8.6, SaturatedFat 2.5, Cholesterol 56.1, Sodium 540.2, Carbohydrate 29.6, Fiber 3.5, Sugar 4.2, Protein 24.2

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From insanelygoodrecipes.com


RAMEN NOODLE SOUP WITH CRISPY SALMON - THE BEAUTY FOODIE
Once boiling whisk in the miso paste until smooth. Turn the heat off and put the lid on the pot to keep the stock/miso concoction warm. Heat a large heavy-bottomed frying pan over a medium heat. When hot add 1 tsp of oil. Add the salmon and cook for 2-3 minutes on each side. The salmon is cooked when it is opaque all the way through.
From thebeautyfoodie.com


CANNED SALMON AND NOODLE RECIPES - THERESCIPES.INFO
trend domesticdreamboat.com. two cans canned salmon (6 ounces each) Instructions Heat oven to 400°F. Cook egg noodles to al dente according to package instructions. Drain and set aside. Place butter and onion in a microwave safe glass bowl or measuring cup.
From therecipes.info


SALMON NOODLE SUPREME RECIPE - PILLSBURY.COM
2010-07-16 Steps. Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Cook pasta to desired doneness as directed on package. Drain. Meanwhile, in large bowl, combine soup, milk and pepper; blend well. Add cooked pasta, peas and salmon to soup mixture; mix well. Pour into sprayed pie pan. In small bowl, combine all topping ...
From pillsbury.com


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Top Asked Questions

How to cook salmon noodles?
Step 1. Cook the noodles following the pack instructions and divide between 2 noodle bowls. Heat the stock in a deep frying pan and when it is simmering, slip in the salmon. Cook for 2 minutes then add the chilli and spring onions and a dash of soy and cook for 3 minutes or until the salmon is firm to the touch. Step 2.
What kind of soup is salmon noodle soup?
This Salmon Noodle Soup features a light yet flavorful Vietnamese-style broth and medium-cooked salmon chunks. It is delicious, healthy and ready in just 30 minutes.
How to cook salmon and snow peas soup?
Cut the salmon into three centimetre cubes and poach gently in the broth for four minutes or until just pink inside. Add the snow peas after two minutes' cooking. Cook the noodles in boiling water for one minute, drain and divide between two large soup bowls.
How do you cook salmon with miso soup?
In a small bowl, mix a ladleful of the hot broth with the miso paste, then pour back into the soup, whisking well. Cut the salmon into three centimetre cubes and poach gently in the broth for four minutes or until just pink inside.

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