NICK'S FAVOURITES

Asian Salmon Noodles

From time to time, Nick wants to eat healthy.  What he means is, perhaps a little less cheese today.  Add other veggies to this dish if you like but this is healthy enough for Mr. D and super delicious. 

Made by Sherry with love and his blood pressure in mind. 

August 2018 in Panama

• 2 tablespoons sesame oil

• 3 tablespoons honey

• 4 tablespoons soy sauce (for gluten free, use gluten-free soy sauce)

• 4 tablespoons rice vinegar

• 1 tablespoon fish sauce

• 4 cloves garlic , minced

• 1 tsp fresh minced ginger

• 1/2 tsp or more sriracha or sambal oleek (or as hot s desired)

• 1.2 lb salmon

• 1 tbsp vegetable oil for frying

• 4 spring onions sliced in 1" lengths

• julienne carrot sticks and/or snow peas, bok choi, kale, shelled edamame (put the veggies in before Nick notices!!)

• 1 tsp black and/or white sesame seeds

• 8 ounces rice noodles

• Juice from half a lime

Instructions

1. To prepare the marinade, in a medium bowl, combine the sesame oil, honey, soy sauce, rice vinegar, fish sauce, garlic, and ginger and whisk to blend.

2. Place salmon in a baking dish, skin-side down. Pour the marinade over the salmon, cover and refrigerate for 1 hour.

3. Pour boiling water over rice noodles and leave soaking for 20 minutes or until al dente. 

4. Heat veg oil on medium high.  Cook salmon without the marinade until just pink inside - approximately 3 mins each side depending on thickness. Add spring onions and any other veg to pan for 1 minute.   

5. Meanwhile put the sauce (the marinade) in the sauce pan on the stove top and reduce by boiling it down a little bit. Be careful – don’t over do it – reduce it just a bit to have enough to pour over each of 4 serving of fish. Add a couple of tbsps of water if too little.  

6. Drain noodles and divide into 4 dishes.

7. Place fish spring onions and carrots on the drained noodles.  Pour sauce over each serving and a spritz of fresh lime juice and a sprinkle of sesame seeds.

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