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Coconut Ramen w/Wasabi Salmon

Coconut Ramen w/Wasabi Salmon

Chef Will McCray | Beaver Street Fisheries


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Spoon noodles and soup into four bowls, then top each serving with a piece of salmon.

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