Song: The Hidden Elven Village
YouTube Channel: Daydreaming of Persephone
Although I had originally put up this recipe on one of my other blogs...
it bears repeating here...
as it is a dish which has a long term shelf life of all the ingredients.
This is one of my top three salmon recipes:
Asian Spaghetti
Salmon Ochazuke
Grilled salmon with Ponzu
For ease of cooking...
you will need three basic cooking implements:
Pot to boil spaghetti
Pan to initially cook the salmon
A Wok to cook all the ingredients together
I will soon be buying a non teflon pan.
I defrost the salmon and pre-stage all of the cooking implements and sauces.
I add olive oil to the water to keep it from boiling over...
as well as to keep the noodles freely moving.
I am defrosting the salmon.
I usually put in approximately 2 to 2.5 lbs (or 1 kilo) of salmon.
A side note...
I have found Walmart to have the best avocados.
The medium avocados are not only the best deal ( 88 cents each )...
but I have found them to be in the best shape.
Once fully defrosted...
I then started cooking the salmon on medium heat.
You will later crisp them in the wok.
This is one of my dehydrated veggies and fungi cabinets.
I started rehydrating the green onions.
As the food cooks...
Bandi and I usually play fetch.
After some rounds of fetch...
she will usually take a break on her resting pad.
This cross mincer makes short work of whatever meat you want to mince.
I had already turned off the heat.
After mincing the salmon...
I moved on to the noodles.
I just strain the noodles in the sink and move on to the wok with the salmon.
I pre-heat the wok at a medium heat...
and then add in some sesame oil.
I then add in the salmon.
It is in this step where you would choose how crispy you would like the salmon
to be on the outside.
The higher the heat...
the crispier the outside...
but you must constantly toss the salmon to prevent it from burning.
Once the salmon is done...
add in the noodles...
...and then add in Memmi to taste...
as well as adding more sesame oil.
Just be sure to toss the noodles and salmon well after each addition
so you don't make the dish too salty.
I sometimes like everything to be more crispy...
but today I felt like a lightly done dish.
I put some of the dish over Bandi's kibble
(she loves this dish).
Nori really adds flavor to this dish...
and as such...
it is a necessary component.
You will be crumpling or shredding the sheets and covering the dish
only after it is plated.
I then add the re-hydrated green onions on the very top...
and it is ready to eat.
My complete meal.
I usually eat sauerkraut with each meal.
And for dessert...
I tried these Walmart mini pies.
They are super delicious.
They are not too sweet...
yet, they are full of flavor.
And...
they are also just 88 cents each.
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As I usually don't go food shopping more than once a week or two...
I make dishes where the ingredients need not be fresh...
but rather dried, frozen, or dehydrated.
This particular dish is not only very nutritious...
but very delicious.
The American diet is usually deficient in Iodine.
Nori has naturally occurring Iodine in it...
and it is so flavorful.
In case you didn't already know...
if you have eaten sushi rolls...
Nori is usually on the outside of the roll
(the black paper like substance holding the roll together).
This dish also lends itself to easy reheating
(just the cooked dish...
you would not put on the Nori or the green onions until the dish
had already been re-heated and ready to eat).
