Spiced Salmon Noodle Soup

4 servings

Heat 2 Tbsp. extra-virgin olive oil in a large pot over medium-high. Cook ½ medium head of Napa cabbage, coarsely chopped, 1 medium onion, halved, 1 medium apple, peeled, cored, cut into ½" pieces, 1 large carrot, peeled, coarsely chopped, 1 celery stalk, coarsely chopped, one 1" piece ginger, peeled, thinly sliced, and 3 garlic cloves, smashed, stirring often, until cabbage is beginning to soften, about 3 minutes. Add 1 salmon head, preferably wild, gills removed, rinsed, halved (if using), 2 lb. salmon scraps, such as backbone and/or fillet scraps, rinsed, one 3"-long cinnamon stick, 3 whole star anise, 1 tsp. coriander seeds, and 1 tsp. fennel seeds. Pour in one 8-oz. bottle clam juice, then add enough water to cover. Bring to a simmer and cook, skimming foam from surface and adding more water if needed to keep everything submerged, until stock is darkened in color, reduced by one third, and flavorful, 2½–3 hours. Strain through a fine-mesh sieve into another large pot. Stir in juice of 2 limes, ¼ cup hoisin sauce, ¼ cup soy sauce, 1 Tbsp. sriracha or chili-garlic sauce (if using), and 1 Tbsp. toasted sesame oil. Bring to a simmer and cook until flavors have melded, 12–15 minutes.

Do Ahead: Stock can be made 1 week ahead. Let cool; cover and chill, or freeze up to 3 months.

While the stock is simmering, place 8 oz. wide rice noodles or rice vermicelli in a large bowl and pour boiling water over to cover. Let sit, stirring occasionally, until tender, 7–10 minutes. Drain and rinse under cold water.

Pat four 3-oz. skin-on salmon fillets, preferably wild, dry; sprinkle with ½ tsp. ground cinnamon and season with kosher salt. Heat 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Place fish, flesh side down, in pan and cook until lightly browned underneath, about 2 minutes. Turn fillets over and cook until flesh is mostly opaque but still slightly translucent in the center and flakes easily with a fork, 5–7 minutes. Transfer to a plate.

Divide stock, noodles, and salmon fillets among deep bowls. Top with ½ medium onion, thinly sliced, 1 medium carrot, peeled, cut into matchsticks, and 1 cup thinly sliced leafy greens (such as bok choy, Napa cabbage, or Swiss chard). Serve with bean sprouts, Thai or sweet basil leaves, cilantro leaves with tender stems, and/or sliced jalapeño for topping.

Recipe adapted from The Salmon Sisters: Harvest & Heritage by Emma Teal Laukitis and Claire Neaton. Published 2023 by Sasquatch Books.

Buy it on Amazon or Bookshop