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Source: Food and Wine Quick from Scratch

Salmon and Whole-Wheat Noodles in Ginger Broth
The fish and noodles here have just enough broth to make this a dish you serve in a bowl, but not so much that you’d call it a soup. If you can find Japanese soba noodles dishes, use them.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 26 minutes
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1/2 pound whole wheat spaghetti
2 1/2 cups canned low sodium chicken broth
1/4 cup soy sauce
1 piece fresh ginger, 2-inches long, peeled and cut into 1/4-inch thick pieces
3 scallions, including green tops, cut into thin slices
1/4 teaspoon salt
1 pound salmon fillets, skinned, cut into four pieces
1 quart fresh spinach, spinach leaves (about 3-ounces)
1/4 pound bean sprouts, about 1 cup




In a large pot of boiling, salted water, cook the linguine until almost done, about 12 minutes. Drain.

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. 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.

Stir the pasta, spinach, and bean sprouts into the broth. Cover and simmer until the pasta is done, about 3 minutes. Put the linguine and vegetables into serving bowls. Top with the salmon and ladle the ginger broth over the top.


Wine Recommendation: A full-bodied but acidic white wine will be well-suited to the deep, earthy flavors of the whole-wheat noodles, salmon, and mushrooms. Tokay Pinot Gris from lsace in France or semillon from Washington State are both good examples.


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