Salmon and Whole-Wheat Noodles in Ginger Broth

Food & Wine, 1997

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄2 lb  whole-wheat linguine
• 2 1⁄2 cups chicken broth
• 1⁄4 cup dry sherry
• 1⁄4 cup soy sauce
•  fresh ginger, peeled and cut into 1/4-inch-thick slices
• 3  scallions, including green tops cut into thin slices
• 1⁄4 teaspoon salt
• 1⁄4 lb shiitake mushroom, stems removed, caps cut into thin slices
• 1  lb salmon fillet, skinned, cut into 4 pieces
• 1  quart  spinach leaves (about 3 ounces)
• 1⁄4 lb bean sprouts (about 1 cup)

Directions

1. In a large pot of boiling, salted water, cook the linguine until almost done, about 12 minutes. Drain.
2. In a medium saucepan, combine the broth, sherry, soy sauce, ginger, scallions, and salt. Bring to a simmer and continue simmering, covered, for 5 minutes.
3. Add the mushrooms and the salmon to the broth and simmer, covered, until the fish is just cooked through, about 6 minutes for a 3/4-inch-thick fillet. Remove the salmon from the broth.
4. Stir the pasta, spinach, and bean sprouts into the broth. Cover and simmer until the pasta is done, about 3 minutes.
5. Put the linguine and vegetables into serving bowls. Top with the salmon and ladle the ginger broth over the top.