Sake Glazed Salmon with Garlic Chive Egg Noodles
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megancora June 30, 2012
Genius idea. The faux egg noodle will be employed in my kitchen for years to come, to be sure. I am not the kind of person that can get excited about breakfast for dinner, but now I know that a few eggs can make an almost instant evening meal -- and one that I can actually get excited about. I employed a bevy of herbs from my garden, which made for some lovely green noodles. The salmon roasting method was also spot on. Thanks for this!
savorthis July 4, 2012
Thanks! I'm glad you enjoyed it. We eat eggs in all forms at all times of the day and this technique has been with me for years. I was catering in college and the daughter of an important Chinese client came to teach me how to make them for the signature dish. I was so nervous at the time but now I am glad to have them in my repertoire.
savorthis May 3, 2012
Thanks so much Mindy, that made my day! Sharing recipes here has really made me think my meals through a bit more and I'm so glad to hear you noticed the details that I thought made it a successful dish.
LeBec F. May 3, 2012
This recipe really thrills me because it is so smart and inventive. The directions for the many steps- are crystal clear. The 'extra mile' details are impressive: flavoring an oil and using it in two different ways, and making 'noodles' from chive egg sheets. Meanwhile, attention to flavor is front and center in every step and component.- a real winner by every definition. Thx so much for all this inspiration, savorthis!
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