Name: Salmon and Whole Wheat Noodles in Ginger Broth Recipe
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: ½ lb whole wheat linguine; 2½ cups low sodium chicken broth; ¼ cup dry sherry; ¼ cup soy sauce; 1 fresh ginger; 3 Scallions; ¼ tsp salt; ¼ lb shiitake mushrooms; 1 lb salmon fillet; 1 quart spinach leaves; ¼ lb Bean Sprouts

salmon and whole wheat noodles in ginger broth recipe

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!

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

½lbwhole wheat linguine
2½cupschicken broth,low sodium, canned
¼cupdry sherry
¼cupsoy sauce
1fresh ginger
3scallions,including green tops
¼tspsalt
¼lbshiitake mushrooms
1lbsalmon fillet
4cupsspinach leaves,(about 3 oz)
¼lbbean sprouts,(about 1 cup)

Instructions

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!