Serves 3 or 4
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon ginger
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
coconut oil for the pan
6 oz. salmon, skin removed
4-6 cups veggie or fish broth
4 scallions, minced
3 cloves of garlic, minced
1 bunch mustard greens
1/2 package of brown rice noodles
salt to taste.
In a tiny bowl, mix together spices, a third of the garlic, sesame oil, and soy sauce. Brush over the salmon, and set aside. If you are really prepared, you could do this step the night before, or marinate the salmon all day while you’re at work.
Heat your largest cast iron skillet* on medium heat, with a tablespoon of oil. When the pan is hot, add salmon and any remaining marinade. Heat until sizzling, and tuck under a hot broiler for two or three minutes. Use to the oven light to check: you want the top of the salmon to blanch and maybe brown, but the thick center of the fish should stay pink.
Remove the pan from the oven, and place back over high heat. Add broth until the fish is well covered, bring to a boil, and turn down to a simmer. Add scallions and remaining garlic. Remove mustard greens from their ribs, and chop into bite size pieces. Add to the broth, nesting the salmon. As the fish cooks, it will become easy to break apart; separate the flakes with a wooded spoon. Taste for seasoning.
Cook the noodles in a separate pot. Dry them well, and separate into serving bowls. Ladle soup on top and serve.
*Note: I used a large, deep skillet because I’ve been meaning to expand my cookery collection, and don’t have a heavy bottomed soup pot. I think this would work well in any pot with a heavy bottom, as long as it’s okay to go under the broiler.