Salmon Noodle Soup Recipes

SALMON NOODLE SOUP

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.

30-MINUTE SALMON NOODLE SOUP

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.

SALMON NOODLE SOUP

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

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.

SALMON SOBA NOODLES WITH PONZU-SCALLION SAUCE

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

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

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.

SALMON NOODLE CASSEROLE

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.

SALMON NOODLE CASSEROLE

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.