Serve this easy but sophisticated entrée any time of year, with a glass of dry German Riesling.
- 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
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.
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.
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.