Salmon Noodle Soup Food

LEFTOVER-SALMON NOODLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Combine Alfredo sauce, condensed mushroom soup, cream, and 2 tablespoons parsley in a large pot and bring to a simmer, about 5 minutes. Fold in cooked macaroni and salmon. Season with salt and pepper. Spoon mixture into the prepared baking dish. Top with Cheddar cheese followed by crushed chips.
• Bake in the preheated oven until melty and bubbly, about 15 minutes. Garnish with remaining parsley.

SOBA AND SALMON SOUP

Steps:

• Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse well under cold water; set aside.
• Meanwhile, combine the mushroom broth, mirin, soy sauce and fish sauce in a medium skillet. Bring to a boil, then reduce the heat to a bare simmer. Season the salmon with salt and pepper and add to the skillet along with the bell pepper and celery. Cover and cook, carefully flipping once, until the salmon is cooked through and flakes at the touch, 21/2 to 3 minutes per side. Remove the salmon using a slotted spoon or fish spatula; discard the skin.
• Return the broth mixture to a boil, then remove from the heat. Season with salt. Divide the noodles and basil among bowls. Ladle vegetables and broth into each bowl, top with the salmon and sprinkle with the sesame seeds.

SALMON NOODLE SOUP

Steps:

• Heat the fish stock in a large soup pot over medium-high heat.
• In a pan of boiling water, add your noodles and a drop of oil. Boil noodles until they are soft. Remove from heat and drain all of the water out.
• Over medium heat, place fish stock in a large soup pot.
• In a medium fry pan, warm up olive oil and add in carrots, celery, onions and potatoes. Cook until vegetables are soft.
• Once cooked, add contents of fry pan to the fish stock. Bring to a boil and cook for about 10 minutes.
• In clean fry pan, heat up more olive oil and place in salmon fillets. Cook skin side down for a few minutes and then flip and cook the rest of the way.
• Remove from heat once cooked. Take off the fish skin and cut salmon into small pieces.
• Add Salmon and noodles into broth mixture. Add salt and pepper to taste. Boil for 5 minutes.
• Serve in warm bowls and enjoy.

SALMON NOODLE SOUP

Steps:

• Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more.
• Add the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.

SALMON NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees. Cook pasta in a large pot of salted boiling water 4 minutes less than instructed on pasta package. Reserve 1/2 cup pasta water. Add peas and drain immediately.
• Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring, 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes. Combine pasta mixture, milk sauce, salmon, lemon zest, scallions, dill, and reserved pasta water in a bowl. Season with salt and pepper.
• Transfer to a 2 1/2-quart baking dish. Cover with parchment-lined foil; bake until salmon is just opaque, 20 to 25 minutes. Serve, with lemon wedges, more scallions and dill, and breadcrumbs.

30-MINUTE SALMON NOODLE SOUP

Steps:

• Cover dried shiitake mushrooms in hot water for 2-3 minutes to rehydrate. After that, remove from the soaking water and rinse.
• Add stock to a pot, together with dried shiitake mushrooms, tomato wedges, lemongrass stalks, ginger, star anise, coriander seeds and 1/4 teaspoon of salt. You can place star anise and coriander seeds in a spice pouch for easy removal later.
• Bring the broth to a boil and then lower heat to a gentle simmer. Simmer for 15 minutes to let flavors meld together.
• While the broth is simmering, cook noodles according to package instructions. Slice salmon into 3/4-inch thick chunks and season with a pinch of salt.
• Once the broth is ready, add 1 tablespoon of fish sauce (more or less to taste). Bring back to a rolling boil and then add salmon chunks. Aim for medium with light pink in the middle. When the broth starts to boil again, the salmon should be almost ready. You can take a salmon chunk out of the broth to test for doneness. Try not to overcook the salmon.
• Add vermicelli noodles to serving bowls. Ladle broth and salmon chunks over the noodles and garnish with scallion slices. Sprinkle some black pepper on top if desired. Serve immediately.

TERIYAKI SALMON SOBA NOODLES BOWL

Steps:

• In a wide bowl, add Teriyaki sauce ingredients - soy sauce, sugar, ginger, wine. Mix well until sugar dissolves. Reserve a tbsp of marinade and add salmon fillets in remaining marinade, coat in sauce. Refrigerate to marinate at least 30 minutes to up-to 2 hrs.
• Cook Soba Noodles according to package directions. While noodles cook, prepare all the ingredients for stir fry: enoki mushroom, spinach, red onion, garlic.
• Heat sesame oil in a wide skillet. Add onion and cook until soft. Add garlic, red chili and enoki mushroom with generous pinch of salt. Saute until mushroom is tender. Add in cooked(drained) soba noodles with a tablespoon of marinade reserved from step 1 and stir until alcohol evaporates, marinade disappears. Add spinach and toss with noodles until spinach has just wilted. Add a tbsp lime juice. Season with salt and black pepper to taste. Remove from heat and set aside.
• Heat skillet with two tbsp of oil. When oil is hot, remove salmon from marinade, season with salt from both sides. Place in skillet skin side down. Let cook for 2 minute on medium heat. Flip and cook other side for 2 minute. Brush reserved marinade on top, flip again and let cook until salmon is ready (1-2 minutes). Remove salmon from pan.
• For thick Restaurant-style Teriyaki Glaze. Mix corn starch in remaining marinade until it is lump free. Add to pan after removing cooked salmon (medium heat), cook until sauce thickens. (2 minutes)
• Transfer the noodles to 2-3 bowls, top with Teriyaki Salmon dividing equally. Spoon glaze over salmon (if using). Garnish with cilantro, and sesame seeds. Serve lime wedges on side. A good slash of lime juice brings out flavor of salmon as well as noodles. Serve and enjoy!

THAI NOODLE SOUP WITH SALMON

Steps:

• Heat the grill to high. Put the salmon on a baking tray, skin-side down, and grill for 8-10 mins until cooked through. Put the noodles in a heatproof bowl and pour over boiled water from the kettle. Leave for 5 mins.
• Heat the curry paste in a pan for 1 min, then add the coconut milk and 400ml water. Season and bring to the boil. Drain the noodles and add to the pan with the pak choi. Heat through for 1 min, then transfer to bowls and top with the salmon.

SALMON NOODLE CASSEROLE

Steps:

• Preheat oven to 350 F.
• Put a pot of water on the stove to boil for the noodles.
• Make a marinade for the mushrooms from a little olive oil, salt, pepper, rosemary, oregano and balsamic vinegar.
• Coat mushrooms well and place in a foil-lined pan, stem side up.
• Pour any remaining marinade onto mushrooms.
• Bake in oven until soft, approx.
• 15 minutes.
• Add noodles to boiling water and cook for 6-8 minutes until tender.
• Drain and set aside in a large bowl.
• Remove mushrooms from oven and cut into large dice.
• Add to noodles along with peas, peppers and salmon.
• In a medium saucepan, melt the 5 T butter.
• Add the crushed garlic and saute for 30 seconds until fragrent.
• Then add flour and whisk constantly for 5 minutes until lightly browned.
• Add milk and stir constantly until thickened, approx.
• 2 minutes.
• Remove sauce from heat and add cheese and seasonings.
• Pour sauce over noodle mixture and toss to distribute evenly.
• Pour mixture into buttered casserole.
• Combine melted butter and breadcrumbs.
• Top casserole with breadcrumbs.
• Bake casserole in oven for 10-15 minutes until browned.

SALMON NOODLE CASSEROLE

Steps:

• Heat oven to 400°F.
• Cook egg noodles to al dente according to package instructions. Drain and set aside.
• Place butter and onion in a microwave safe glass bowl or measuring cup. Cook on high until butter is melted and onions are soft, about 3 minutes, stirring after every minute.
• Add onion butter mixture, peas, condensed mushroom soup and milk to a 9x13" pyrex dish or large casserole dish. Stir together until mixture is uniform. Stir in the noodles until coated in the soup mixture. Add salmon and stir in, being careful not to break up the flakes of fish too much.
• Bake until heated through and the top is beginning to brown, 15-20 minutes.

SALMON NOODLE SOUP

Steps:

• 1. Cook Noodles in large sauce pan with pinch of salt and teaspoon oil. they say the oil reduces boil over but you still have to watch and stir occasionally. Also if using stainless steel pot add salt after it comes to a boil. Otherwise salt can pit stainless steel. Hint: I break noodles into 1" or 2" pieces so they are easier to spoon when eating.
• 2. In separate pot warm Milk, Butter along with a dash of Salt and Pepper. This is the same as used for a basic Oyster Stew. Add broken up Salmon (Remove dark skin, it detracts from appearance of the soup). You could use fresh cooked Salmon.
• 3. When Noodles are cooked drain and add to Milk Broth and Salmon. Adjust for seasoning.
• 4. This may not be to everyone's taste, but if you have an ounce of adventure in your soul, it might become one of Your Favorites on a cold winter day. Serve with some good bread, hard rolls or crackers and butter.
• 5. You could add some chopped onions or Chopped Green Onion tops for color.

SALMON NOODLE CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. In saucepan, cook green pepper and onion in 2 tablespoons of butter until tender.
• Add soup and milk; heat until bubbly, stirring constantly.
• Add cheese; stir until melted.
• Stir in salmon, drained noodles and olives, if using.
• Melt remaining 1 tablespoon butter and toss with breadcrumbs.
• Transfer salmon-noodle mixture to a 1 1/2-quart casserole and top with the buttered breadcrumbs. Bake for 25 to 30 minutes.

IRRESISTIBLE SMOKED SALMON DIP

Steps:

• Blend cream cheese and butter together in a bowl using a mixer. Add salmon, Worcestershire sauce, dill, paprika, and liquid smoke; mix well. Stir in cream to desired consistency.