Monday, Monday (ba daaaa, ba da da da), so good to meeee (ba daaaa, ba da da da).
No worries, chimmy chums. I’m not going to ruin your life by butchering the lyrics to yet another song, in the pathetic attempt to somehow relate to the food, while simultaneously calming the traffic in my head. Although of course now I really want to. Lawk rawly bawd.
But I do need to start by asking a very important question. A very, very, very, very, VERY important question. A question that burns deep withineth. A question that keeps me from rest. From food. From The Carrie Diaries. (Yeah okay THAT was a total lie. Nothing could keep me from Carrie and Sebastian and his flippy blonde hair that I just want to take a nap in.)
Here goes . . .
Do you watch The Carrie Dairies too? I’m just kidding, do you like salmon?
You do? Hey that’s great because I have a post about it, right now on this blog that you’re on!
I made this quick dinner the other night on a whim. (I’m over-pronouncing the H like Stewie in Family Guy. Remember that episode? OMG. Cool wHip. Say it again. Cool wHip. Why are you saying it like that? Saying it like what? Cool wHip. I love it so much I just want to nibble on it. The show, not cool wHip.)
The other night on a wHimsical wHim I wHipped this up wHile wHispering wHacky wHatnots, like, wHoa.
Okay sorry sorry. I’m focusing now. Swear it.
So yeah, this is awesome! Let’s go over it real quick. Real qHuick. Nope, that didn’t work.
The mushrooms in this, just get what you dig the most. Shiitake, oyster, cremini, anything goes. This was a gourmet sampler from Whole Foods that I always get suckered into buying because of the shapes of the ‘shrooms. Dude, they’re like . . . foresty looking. I can’t stay away.
So it’s basically just salmon seared up in some butter, ommmface. And then asparagus and mushrooms sautéed back in the butter. ommmmyourface.
And then, would you believe, you’ll just boil some vermicelli noodles in some coconut milk for extra awesomeness in your life.
Then garnish it all with minced red pepper and black sesame seeds and you will skip to your own frickin’ Lou for all I know.
wHinner! (just go with it.)
Seared Salmon with Mushrooms and Asparagus over Coconut Noodles:
What it took for 2:
* 2 Tbs butter
* 2 (6 oz) salmon fillets
* 2 cups gourmet mushrooms, lightly rinsed
* 1/2 bunch asparagus, sliced on the diagonal into 1-inch pieces
* 1 can coconut milk
* 2 bundles vermicelli noodles
* 1 pinch coarse salt and freshly ground pepper
* 2 Tbs. freshly minced red bell pepper
* 1 tsp black sesame seeds, for garnish (totally optional)
Melt the butter in a cast iron or your fave skillet over medium high heat. Add the salmon fillets; season with salt and pepper. Sear on each side for 3-4 minutes, or until slightly browned, crispy and cooked through. Remove from the skillet and cover to keep warm.
To the pan, add the mushrooms and asparagus; sauté until the asparagus pops in color, and the mushrooms soften and darken a tad, 3 minutes. Season with salt and pepper.
To the pan, add the salmon fillets; season with salt and pepper. Sear on each side for 3-4 minutes, or until slightly browned, crispy and cooked through.
In the meantime, bring the coconut milk to a light boil in a saucepan. Add the vermicelli noodles and cook about 3 minutes, until tender. Drain the coconut milk (it will be pretty thick!) and arrange the noodles on each plate.
Top with salmon and mushrooms/asparagus mixture. Garnish with minced red pepper and black sesame seeds.
I wonder if they make coconut cool wHip.
Mouth is open wide! Just stuff it in!
… … … HA!!!
Coconut noodles + Salmon + Asparagus! I am in love!
Yes to all of this!
I love salmon. This is my kind of meal!
Yummy…. What a great springtime meal! I’m going to have to wHip this up for my hubby…oh! Now, it officially has gone to far. Haha. ANYways. Thanks for posting this, I could always use a new salmon recipe. Happy Monday!
wHip it! wHip it good!
Love salmon! I’ve never even heard of coconut noodles, but they sounds like they could be delicious!
Ha! The hubs and I at least once a week reference the wHip line from Stewie. It’s freaking hysterical! Btw…totally digging this salmon entree. Love the noodles!!
Gosh, can it get better than this? Pass the plate!! Looks great Bev
How lovely! I love wHen you cook on a wHim for us!
LOVING all of this! All those gorgeous mushrooms… yum!!!
I want to reach through the screen and take a huge bite. Yum!
Those mushrooms look magnificent!
Girl you are killin’ it!
Looks delicious!
Yes yes yes PLEASE!!
Looks delicious!
Looks absolutely wonderful!
Definitely my kind of meal!!!
I loooove shrooms! And I love coconut. I need a bite of this one!
yum, such a splendid blend of ingredients and those mushrooms look wonderful.
If I ever see those foresty mushrooms in my grocery store, I am so buying them. And surrounding them with asparagus trees. Also, cooking noodles in coconut milk?! How does your brain come up with all these amazing things?!
I’m pretty sure I need this right now!!
Everything about this recipe has my mouth watering!! It looks beautiful and sounds super tasty. I would love a mushroom mixture with some crimini’s, shiitake’s and enoki’s!! Sounds amazing…thanks for sharing!
-Shannon
Gorgeous.
Those gourmet mushrooms look sooo good. Love this!
I recently just discovered how easy and delicious it is to make coconut rice and am thrilled to discover the same trick can be easily done with noodles. I was wondering if you would know whether the leftover coconut milk (after boiling the noodles) is reusable (perhaps reconstitute with water since I imagine the boiling process is ultimately just water in the milk evaporating? I can get cans of coconut milk fairly cheaply with all the Vietnamese groceries where I live, but I love it so much I hate wasting even a single drop! Especially since it generally only has about a 3-day shelf life in the fridge after opening the can…
Ya know, that’s a good question! I feel like a lot of the milk was soaked up into the noodles. So when I drained it, not too much came out. But you should totally try and save some! Let me know how much you get from it!
Bev, I’m starving, and for some reason I’m staring at this scrumptious salmon dish instead of getting off the couch and making it myself.
I had a piece of salmon in the fridge and was going to bake it with asparagus when I found your recipe. Perfect! I had all the ingredients, including the mushrooms and an open can of coconut milk that needed finishing. We served it over some leftover rice which i moistened with the coconut while reheating.
I did want some sort of sauce with the veggies to make it a moister stir-fry, so I cobbled together a Southeast Asian-style sauce with fish sauce, lemon juice, ginger, and brown sugar. My family added Sriracha to taste.
Thanks for the inspiration!