Sunday, January 8, 2012

Pan Seared Salmon with Kimchee Vegetables and Black Bean Noodles

It's the beginning of the third week of our detox and I must say, I feel amazing! I have so much more energy; not to mention the weight I've lost!  Here's another dish from our "clean" diet.

I adjusted an old recipe of mine to make it "clean", so I will include the original recipe and mark the ingredients that I did not use this time around as "optional". I will also mark ingredients that my son is allergic to as "optional" also.  Obviously, the more of the "optional" ingredients you include, the more flavorful it will be.

While on this "clean" diet, I discovered a new food…black bean noodles! They are amazing!!  They are thin, black, and a little more stretchy than the typical semolina pasta, but it contains more protein than carbs!!  I think it works amazingly well with this dish! (Ok, this paragraph has a lot of exclamation points…can you tell I'm really excited about the black bean noodles?)

Pan Seared Salmon with Black Bean Noodles

1/2 c. Low Sodium Soy Sauce (or Tamari)
1/2 c. Mirin (optional)
1/2 c. Sake (optional)
1/4 c. Rice Wine Vinegar
1/2 c. Water
1 in Ginger, sliced
4 cloves Garlic, smashed
2 Tb Sriracha Chili Paste (optional)
1 Tb Sesame Oil (optional)
1 Tb Sesame Seeds (optional)
3 Scallions, sliced thin
1 lb Salmon Filet
1/2 lb Black Bean Noodles
Lemon Wedges, for serving

Mix all ingredients except the salmon and noodles in a casserole dish.  Place the salmon in the dish with the skin side up.  Let marinate while you prepare the vegetables and noodles.

Cook noodles to package directions.

When vegetables and noodles are prepared, heat a tablespoon of oil in a frying pan on medium-high heat and place the salmon with the skin side up.  After about 6 minutes, flip it over, turn down the heat to medium-low and fry until cooked through, being careful that it does not burn.  Add some of the marinating sauce if it begins to burn, but it not cooked through the center.

Serve with noodles, Kimchee Mixed Vegetables, and lemon wedges. 

Kimchee Mixed Vegetables

2 Tb Olive Oil
1 inch Ginger, grated
2 tsp. Pickled Chopped Hot Peppers (optional)
1 bunch Scallions, chopped with whites and greens separated
1/2 lb Carrots, sliced thin
1/4 lb Green Beans, cut into 1/2" pieces
2 Baby Bok Choy, chopped with whites and greens separated
6-8 cloves Garlic, minced
1/2 tsp. Salt
1 Tb Low Sodium Soy Sauce (or Tamari)
1 Tb Rice Wine Vinegar
Sesame Seeds, to garnish (optional)

Heat oil in a wok and stir in ginger, hot peppers, and scallion whites.  Fry, stirring often, for about a minute, then add carrots, green beans, bok choy whites, garlic, and salt.  When vegetables are tender, add the scallion greens and bok choy greens.  Once the greens are wilted, add the soy and vinegar.  Let simmer for a couple more minutes.

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