How To Make Salmon and Whole Wheat Noodles in Ginger Broth
Grab a bite of this low-fat and healthily filling whole wheat noodles dish, that’s loaded with tender salmon simmered in a rich broth, for a full meal!
- ½lbwhole wheat linguine
- 2½cupschicken broth,low sodium, canned
- ¼cupdry sherry
- ¼cupsoy sauce
- 1fresh ginger
- 3scallions,including green tops
- ¼lbshiitake mushrooms
- 1lbsalmon fillet
- 4cupsspinach leaves,(about 3 oz)
- ¼lbbean sprouts,(about 1 cup)
In a large pot of boiling, salted water, cook the linguine for about 12 minutes, until almost done. 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, for about 6 minutes for a ¾-inch-thick fillet, until the fish is just cooked through. Remove the salmon from the broth.
Stir the pasta, spinach, and bean sprouts into the broth. Cover and simmer for about 3 minutes, until the pasta is done.
Put the linguine and vegetables into serving bowls. Top with the salmon and ladle the ginger broth over the top.
Serve warm, and enjoy!
- Calories: 559.10kcal
- Fat: 18.41g
- Saturated Fat: 4.17g
- Monounsaturated Fat: 5.29g
- Polyunsaturated Fat: 5.19g
- Carbohydrates: 57.36g
- Fiber: 4.41g
- Sugar: 6.51g
- Protein: 38.47g
- Cholesterol: 66.87mg
- Sodium: 1192.54mg
- Calcium: 76.84mg
- Potassium: 1159.95mg
- Iron: 3.13mg
- Vitamin A: 148.11µg
- Vitamin C: 19.76mg
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