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1 half" piece ginger root, minced
Stir together ginger and hoisin sauce in small bowl. Set aside 1 tablespoon of the mixture for use with the noodles.
Brush rest of sauce over salmon fillets. Coat each fillet with sesame seeds.
Heat canola oil in large, heavy skillet over medium heat. Add fillets, cook, turning once, until seeds are browned and fish is cooked through, about 6 minutes per side.
Toss noodles, hoisin sauce, green onions, sesame oil, salt and pepper to taste in large bowl. Divide noodles between 4 plates; top each pile of noodles with a fillet.
Poster's Notes:
This time of year, I like a lot of carbohydrates, so this
recipe that appeared in my newspaper today sounded good. Udon noodles are big fat wheat noodles. I have never seen them with a hechsher, but spaetzel, wide egg noodles, or in a pinch,
spaghetti or linguini would make an adequate substitute. NOTE: I found I didn't need all the hoisin sauce for the fish, and used the extra on the noodles. I also thinned it a little with rice vinegar.
Posted by Maxine in RI
1/4 cup hoisin sauce
4 skinless salmon fillets
1/4 cup sesame seeds
1 tbsp. canola oil
8 oz. udon noodles, cooked according to package directions, drained, and kept warm
3 green onions, minced
2 tsp. sesame oil
1/4 tsp. salt or to taste
freshly ground black pepper
Nutritional Info Per Serving:
Calories: 490; Fat: 20 gm; sodium: 465 mg