So easy and so fresh, this is a winner in my book. When you can get local, fresh seafood I feel I must. These South Carolina shrimp and scallops were outstanding and could have been served with just about anything. The udon cook in no time at all and you can add whatever vegetables you prefer. The ginger and jalapeno added a good bit of heat and I really like adding the bell peppers in at the last minute. They stay nice and crunchy and backed the heat down some. Enjoy!
- 6-10 21-25 shrimp (local if you can)
- 4-6 large scallops (again, local if you can)
- Wholewheat udon noodles
- Mushrooms, sliced (I used an assorted mix)
- Bell peppers, sliced
- Jalapeno, minced (remove steam and seeds if you don’t like heat)
- Garlic, minced
- Onion, sliced thin
- 1 inch ginger, peeled and minced
- Dale’s steak seasoning (You can use soy sauce)
- Fish sauce
- Canola oil
- Sesame oil
- In a large pot, bring water to a boil and add udon noodles. Follow instructions on package but remove just before recommended. Drain in a colander and set aside.
- In a small bowl, combine Dale’s, fish sauce, hoisin, siracha, honey and whisk to combine. Just add amount to your own tastes. I also added some minced cilantro here.
- Meanwhile, heat a medium non-stick pan over medium heat. Add a tablespoon of oil. Season the shrimp lightly and cook until almost done. Do not over cook. Whipe out the pan and heat over medium high heat. Sear the scallops on both sides and set aside.
- In the same pot over medium heat just add enough canola to coat the bottom then add a teaspoon of sesame oil. When the oil is warm and fragrant add onion, garlic, jalapeno and the ginger. Cook until onions are softened and add the mushrooms. Cook until the mushrooms are just starting to soften. Add the udon noodles, the bell peppers, the shrimp and scallops and the sauce from step two, toss to combine. Cook for just a few minutes to combine the flavors. I added more cilantro on top at serving.
On Saturday’s my wife and I love to go to Northampton Wines and Café. We eat lunch and enjoy a glass a wine (or two). The lunch menu is usually only four items each week and they usually fill us up just right. With that said, it is generally a more lavish mid-day meal than either of us is used to. I tell you this because usually after a lunch like that, I crave something light. On this particular Saturday, we visited The Fresh Market and found beautiful Atlantic salmon.
While I was craving light, my wife was craving heat. (Shhhh…Since we first met, I’ve been secretly increasing her heat tolerance which was non-existent. Now she loves almost as much heat as I do.) To satisfy both of our cravings, I decided on Asian Salmon with an udon noodle stir-fry and spicy pickled carrots. The meal did not disappoint, although I might have gone a little overboard on the heat, it was delicious. I think it worked because of pickles had a sour heat and the marinade had a sweet heat.
I apologize for the measurements (or lack thereof). I do this quite often, the whole point of this blog was to remember recipes, I just hate measuring anything. Make enough marinade for the udon as well.
- Low-sodium soy sauce
- Dale’s steak seasoning (or just add more regular soy sauce)
- Fish sauce
- Rice wine vinegar
- Maple Syrup
- Granulated garlic
- Powdered ginger
- Crushed red pepper flake
- 2 salmon filets, skin on
- Vegetable oil
- 1 bunch of carrots, cleaned, 1/2 cut in thin julienne, 1/2 sliced
- 1 red onion, 1/2 thinly sliced, 1/2 sliced
- Assortment of bell peppers, sliced
- 2 serrano and 2 jalapeño chili, 1 each sliced in thin strips and 1 each sliced in rings
- 1 bunch of cilantro, chopped
- 4 green onions, sliced on the bias
- 1/2 package of udon noodles (spaghetti will work)
- Kosher salt
Spicy Carrot Pickle Directions
- Combine salt, sugar rice wine vinegar, water and the sliced rings of serrano and jalapeño peppers in an air tight container and shake to disolve salt. Again, no measurements here, just taste it and adjust to how you like your pickles.
- Add the julienne sliced carrots and thinly sliced onion to the container. If necessary, add more vinegar or water to insure all vegetables are covered.
- Place in the refridgerator. You can do this days in advance. The longer they sit, the spicier they will be.
- In a whisking bowl, combine the first nine ingredients. Again, sorry for the lack of measurements here. I would say make it to your taste. If you like it sweeter add more syrup, more heat add more sriracha or crushed red pepper.
- Make several incisions in the salmon, against the grain. Place the fish in a large flat bowl and spoon marinade over. Let sit for 15-20 minutes.
- Pre-heat your oven to 375 degrees F.
- Bring a large pot of water to boil and cook udon per instructions on the package. Once done, drain, rinse and set aside.
- Bring an oven safe pan to medium high heat. Add vegetable oil. Sear salmon on both sides finishing with the skin side down. Baste with extra marinade from the flat bowl. Cook through to desired done-ness.
- Meanwhile, heat a wok over medium high heat.
- Add remaining vegetables with vegetable oil and cook until desired done-ness.
- Add remaining marinade and udon noodles. Toss until coated and mixed.
- To serve, place serving of noodles topped with salmon and pickled carrots. Enjoy.