Ingredients
1.5 lbs. Skin-on Chilean Salmon Fillets cut into 4ea., 3 oz. portions (roughly 1 inch thick)
1 oz. Furikake Seasoning (2 Tbsp.)
2 Tbsp. Vegetable oil
1 ea. Carrot, peeled, julienned
1 ea. Daikon Radish, julienned
4 oz. Shiitake mushrooms, rinsed, stems removed, sliced thin
1 oz. Fresh ginger, peeled, smashed, then minced
1 Pint Low Salt Chicken Broth
4 oz. Low Salt Tamari Soy Sauce
1 Lb. Fresh yakisoba noodles
2 ea. Scallions, sliced thin
¼ C. Fresh cilantro leaves, rinsed,
1 ea. Nori Sheet, julienne
¼ C. Mayonnaise seasoned with sriracha
Equipment
Cast Iron Skillet, 1 Gallon Sauce Pan, Spatula, Serving Bowls.
Method of Preparation
Pat salmon fillets dry with paper towels and season with salt, pepper, and Furikake seasoning.
Heat 1 Tbsp., oil in cast iron skillet over medium-high and add salmon skin-side down, cook until skin is crips and brown (about 3-4 minutes), flip and turn off heat.
Place 1 Tbsp. of oil in sauce-pan and heat to medium. Add carrot, radish, mushrooms, and ginger and sauté for 3-4 minutes until just tender.
Add Chicken broth and Soy Sauce and bring to simmer. Add noodles and stir. Turn off heat. Taste and adjust seasonings.
Ladle noodles and broth into 4 serving bowls, top with Salmon fillet – skin side up. Garnish with shaved scallion, cilantro leaves, nori, and spicy mayonnaise.
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