Apricot-glazed salmon with rice noodles

Glazed and infused

Originally appeared in the September 01, 2011 edition of The Southside Times.

Light and bright are the words to describe this week’s recipe.  “Light” because it’s fish, salmon no less, which is hearty enough to satisfy, yet lean enough to stave off guilt.  “Bright” because the flavors—sweet, salty, sour—are vibrantly distinct.  More after the jump:The fruitiness of the apricot glaze is an ideal pairing with the salmon, which has built-in hints of sweetness, and the soy sauce is appealing in its contrasting savory-salinity.  After pan-searing the fish, get it in the oven to cook through.  But like I say with all fish: take it easy.  Even thick-cut, steaky salmon can become overdone if you don’t use a little finesse.  Remember the component of “carryover cooking.”  To reach the desired doneness, pull your salmon from the oven about three-quarters of the way from your intended temperature, allow the fish to rest for several minutes and you should be right on target.

Make sure you allow the rice noodles to cook evenly and properly, or else you’ll have a mix of crunchy, al dente and super-soft gluey noodles.

The end result should be fresh and exotic.  And it’s only “light” if you eat one portion at a time.  With this recipe, it’s easier said than done.

Apricot-glazed salmon with rice noodles

Serves 2

  • 2, six- to eight-ounce salmon steaks
  • As needed, sesame oil
  • 2 – 3 tablespoons apricot preserves
  • 2 teaspoons soy sauce
  • ½ teaspoon dried ground ginger
  • Pinch crushed red pepper
  • 1 small handful of rice noodles
  • 4 fluid ounces sake
  • 20 ounces (or more) warm chicken stock
  • 10 fresh snow peas, thinly sliced
  • ¼ cup fresh scallion, sliced thin
  • As needed, kosher salt and cracked black pepper

1.  In a small saucepot, combine apricot, soy, ginger, and crushed red pepper, and warm over moderate heat.  Season to taste, and adjust consistency with small amount of warm chicken stock.  Keep warm and reserve.  Preheat oven to 375°.

2.  In a sauté pan over medium-high heat, warm sesame oil; lightly season salmon steaks and pan-sear.  When you turn over once, brush-on a bit of the apricot glaze.  When fish has been seared on the other side, brush on a bit more glaze, and place fish on an oven-safe pie-pan or dish.  Return sauté pan to heat and pour in sake, scraping brown bits with wooden spoon as you go.  Add in noodles and ladle on chicken stock enough to cover noodles.  Continue simmering noodles, adjusting with more stock as you go, until they’re limp and evenly cooked.

3.  Brush on some more glaze before removing salmon from oven, covering with foil and reserving to rest.  Place noodles in a wide bowl, and add some thickened broth.  Brush on desired amount of glaze before serving salmon atop noodles.

Published in: on September 1, 2011 at 5:50 am  Leave a Comment  
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