Coconut Ramen w/Wasabi Salmon
Chef Will McCray | Beaver Street Fisheries
Ingredients
- 4 salmon fillets, 4 oz fillets
- 2 cups fish stock
- 1 C coconut milk
- 1 C shitake mushrooms
- 3 Tbsp olive oil
- 2 shallots, sliced
- 1 Tbsp dry white wine
- 1 Tbsp white miso paste
- 24 oz ramen
- 1 lime, juiced
- 4 scallions, sliced
- ½ avocado, diced
- ½ Tbsp wasabi powder
- 1 Tbsp sesame seeds
- TT Kosher salt
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add mushrooms and shallots. Cook until mushrooms are just tender enough and starting to brown, for about 6 minutes. Add fish stock, coconut milk, white wine and miso and bring to a boil. Stir in noodles, reduce heat to low and cook until just tender, 4 minutes to 5 minutes.
- Stir in lime juice, scallions and avocado. Season with salt (start with ½ teaspoon salt and add more carefully to keep from overpowering the delicate flavors). Turn off heat, cover pot and keep warm.
- Sprinkle skinned side of the salmon with wasabi and sesame seeds. Heat the remaining 1 tablespoon of olive oil in large skillet over medium-high heat and add salmon fillets, skin side down. Cook 3 minutes to 4 minutes, then flip fillets. Turn off heat and let fillets continue to cook.
- Spoon noodles and soup into four bowls, then top each serving with a piece of salmon.