Chef Partner Mariana wrote us the sweetest email, with a home-made recipe for Noodle Soup for a summer night when you're craving something a little cozy. We thought it was super cute (and written with love!), so we are passing it along with her recipe here.
Dear Our Pantry team,
I prepared this recipe on a whim. I had some dandelion greens from the market and Diego brought home a couple salmon fillets. It was one of those damp early summer days where the AC is too cold. I wanted an easy but satisfying meal.
I hope you enjoy,
Noodle Soup with Salmon and Dandelion Green
4, 6oz salmon fillets
Freshly ground pepper
3 cups chicken broth
1 lb rice or seaweed noodles
1 bunch fresh dandelion greens, chopped
1 cup Our Pantry Roasted Tomato Onion Salsa
Season salmon with salt and pepper to taste.
Pour broth into a large skillet bring to a boil. Add noodles, dandelion greens and place salmon on top.
Cover, reduce heat to medium low and cook for 6 to 7 minutes. Or until the salmon is medium rare and the noodles are al dente.
Turn off the heat.
Lift salmon fillets with a spatula and set aside. Finish the noodles with the salsa and stir to combine.
Serve noodles in a a shallow bowl, too with salmon fillets and finish with a touch more of salsa.