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
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2 tablespoons sesame oil
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3 tablespoons honey
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4 tablespoons soy sauce (for gluten free, use gluten-free soy sauce)
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4 tablespoons rice vinegar
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1 tablespoon fish sauce
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4 cloves garlic , minced
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1 tsp fresh minced ginger
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1/2 tsp or more sriracha or sambal oleek (or as hot s desired)
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1.2 lb salmon
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1 tbsp vegetable oil for frying
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4 spring onions sliced in 1" lengths
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julienne carrot sticks and/or snow peas, bok choi, kale, shelled edamame (put the veggies in before Nick notices!!)
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1 tsp black and/or white sesame seeds
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8 ounces rice noodles
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Juice from half a lime
Instructions
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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.
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Place salmon in a baking dish, skin-side down. Pour the marinade over the salmon, cover and refrigerate for 1 hour.
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Pour boiling water over rice noodles and leave soaking for 20 minutes or until al dente.
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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.
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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.
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Drain noodles and divide into 4 dishes.
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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.