Berlin Meets Beijing Salmon and Stir Fry

Berlin Meets Beijing Salmon Stir Fry
Serve this easy but sophisticated entrée any time of year, with a glass of dry German Riesling.
Servings: 6
Ingredients
  • 6 salmon fillets 6 ounces each
  • 3 tablespoons ponzu sauce or soy sauce
  • 2 tablespoons Bavarian-style sweet mustard
  • 1/2 teaspoon blended sesame oil
  • 2 tablespoons sesame seeds
  • 2 tablespoons peanut oil divided
  • 1 tablespoon blended sesame oil divided
  • 1/2 medium red bell pepper seeded and sliced
  • 1 cup very tightly packed and well-drained sauerkraut
  • 4 cups tightly packed chopped or shredded green cabbage
  • 9 ouces German spätzle noodles or other thin egg noodles cooked and drained, 1/2 of 18 oz bag
  • slices Small red pepper and scallionfor garnish
Instructions
  1. Preheat broiler. Arrange salmon fillets in broiler pan. Whisk together ponzu sauce, mustard and sesame oil, and brush over fillets. Broil salmon 7 to 10 minutes, or until it flakes with a fork and is rosy-colored inside, not deeply salmon-colored. Serve over Stir-Fried Noodles & Cabbage.
  2. Heat a large skillet or wok. Add sesame seeds, tossing until then turn golden and begin to pop. Transfer to a small plate and set aside. Heat 1 tablespoon peanut oil and 1/2 tablespoon sesame oil in skillet; add sauerkraut and red pepper. Stir-fry on medium heat until sauerkraut begins to brown. Add cabbage and stir-fry just until it wilts. Transfer to large bowl and set aside.
  3. Heat remaining oils in skillet and add noodles (in 2 batches if they won't all fit in the skillet at once). Stir-fry until fragrant and beginning to brown. Transfer to bowl with sauerkraut and cabbage, add sesame seeds, and stir gently. Divide among 6 plates and top each with a salmon fillet. Garnish with red pepper and scallions. Serve.
Serve this easy but sophisticated entrée any time of year, with a glass of dry German Riesling.
Servings: 6
Ingredients
  • 6 salmon fillets 6 ounces each
  • 3 tablespoons ponzu sauce or soy sauce
  • 2 tablespoons Bavarian-style sweet mustard
  • 1/2 teaspoon blended sesame oil
  • 2 tablespoons sesame seeds
  • 2 tablespoons peanut oil divided
  • 1 tablespoon blended sesame oil divided
  • 1/2 medium red bell pepper seeded and sliced
  • 1 cup very tightly packed and well-drained sauerkraut
  • 4 cups tightly packed chopped or shredded green cabbage
  • 9 ouces German spätzle noodles or other thin egg noodles cooked and drained, 1/2 of 18 oz bag
  • slices Small red pepper and scallionfor garnish
Instructions
  1. Preheat broiler. Arrange salmon fillets in broiler pan. Whisk together ponzu sauce, mustard and sesame oil, and brush over fillets. Broil salmon 7 to 10 minutes, or until it flakes with a fork and is rosy-colored inside, not deeply salmon-colored. Serve over Stir-Fried Noodles & Cabbage.
  2. Heat a large skillet or wok. Add sesame seeds, tossing until then turn golden and begin to pop. Transfer to a small plate and set aside. Heat 1 tablespoon peanut oil and 1/2 tablespoon sesame oil in skillet; add sauerkraut and red pepper. Stir-fry on medium heat until sauerkraut begins to brown. Add cabbage and stir-fry just until it wilts. Transfer to large bowl and set aside.
  3. Heat remaining oils in skillet and add noodles (in 2 batches if they won't all fit in the skillet at once). Stir-fry until fragrant and beginning to brown. Transfer to bowl with sauerkraut and cabbage, add sesame seeds, and stir gently. Divide among 6 plates and top each with a salmon fillet. Garnish with red pepper and scallions. Serve.
Berlin Meets Beijing Salmon Stir Fry