Asian dish – a new frontier for Off White Living


Recently I realized that maybe I’m not as adventurous with my cooking as I think I am.  I tend to stay within a few genre’s and Asian cooking isn’t one of them.

Well, blame it on the Feng Shui I just did to my house (Clear your Clutter – you will fee A-MAZING), but I was feeling saucy tonight, and put that vibe to use with a new recipe.

Asian cooking is so ideal for off-white living: lots of greens, like Bok Choy, bitter/pungent flavors like daikon radish and mushrooms, and the noodles are often rice or buckwheat based.  So, why did it take me  this long to explore this new frontier?  Who knows but it’s all good – and tasty too!

Check out this EASY, Salmon and star anise noodle soup (Thanks mom for sending me this recipe and the star anise!!)

1-1.5 lbs Salmon fillets
1/4 cup soy sauce or tamari
2 tbsp each: minced garlic (I used black garlic) and fresh ginger)
4 star anise pods (hint: buy in the ethnic food section of grocery)
3 tbsp EVOO
4 cups free range chicken or veggie broth
8 oz baby bok choy, stalks separated
8 oz dried asian rice noodles (or soba noodles if you like)
Salt, pepper to taste

In a medium bowl, combine salmon with soy sauce/tamari, ginger, garlic, and star anise.  Cover and chill at least 1 hour or up to 1 day in the fridge.

Preheat oven to 300.  In a 6-8 qrt pot with oven stable lid, heat oil over med-high heat until quite hot.  Take salmon from marinade and brown in oil on each side for 3 min/side.

Add marinade, brothe and 2 cups water to pot.  Cover and bring to a boil.  Remove from heat and place in oven for 20-25 minutes or until salmon is tender.

Meanwhile cook noodles per package directions and drain.

Season with salt and pepper.  Add bok choy and allow to wilt somewhat. Add noodles and serve.  Makes 6 large servings.  Yum!!