Ingredients
Marinade + Salmon
- 4 4-6oz Center-cut Salmon Filets Fresh King salmon is best
- 1/4 cup Soy Sauce
- 1/4 cup Lime Juice
- 1 tablespoon Fresh Ginger, grated
- 2 cloves Garlic, finely chopped
- 1 tablespoon Sesame Oil
Stir Fry
- 8 ounces Linguine
- 1 tablespoon Extra Virgin Olive Oil
- 2 Spring Onions, sliced thin
- 2 cloves Garlic, finely chopped
- 2 tablespoon Fresh Ginger, grated
- 4 ounces Snow Peas
- 12 ounces Bok Choy, chopped
- 2 teaspoons Soy Sauce
- 2 teaspoons Sesame Oil
- 1 teaspoon Fish Sauce (optional, to taste)
- 1 tablespoon Sesame Seeds, toasted
- 2 tablespoon Cilantro, finely chopped
Instructions
- Mix the marinade; add the salmon and coat well, set aside.
- Preheat your oven on the broiler setting and set a rack 6 inches underneath.
- Place the salmon skin side down in a pan and broil 3 minutes.
- Turn the salmon skin side up, pour the remaining marinade in, and finish cooking for 4-5 minutes. Transfer to a plate, and set aside.
- Meanwhile, cook pasta according to its instructions.
- Heat the olive oil over high heat in a large skillet or wok and add the spring onion, garlic, and fresh ginger, cooking one minute till aromatic.
- Add the snow peas and bok choy and toss, cooking for another 2 minutes.
- Add the noodles, soy sauce, sesame sauce, and (if desired) fish sauce, and toss everything well.
- Divide the noodles between four plates, top with the salmon filets. Garnish with cilantro and sesame seeds and serve.
Notes
Feel free to experiment with different vegetables in the stir-fry– I love scouring my local farmer's market for the best seasonal produce, or use whatever your favorite stir-fry go-to veggies may be! Also the salmon keeps well for a couple days so make extra and set it aside for a nice addition to a packed lunch. Fish sauce added at the end gives the dish an extra delicious savory depth, but is optional based on your preference. For those with wheat sensitivities, tamari can be substituted for the soy sauce, and wide rice noodles for the linguine.
Whisk together the marinade ingredients in a glass bowl; add the salmon and turn the pieces a few times so they are well-coated. Cover the bowl with cling film and set aside to marinate for at least ten minutes (or up to 3 hours if you have the time to prepare ahead), turning the salmon now and then to re-coat the filets.
Preheat your oven on the broiler setting and position an oven rack roughly 6 inches underneath, but no closer than five inches from the top. Pull the salmon from the marinade and set aside the leftover liquid to use later in the cooking. Place the salmon skin side down in an oven-safe pan and set under the heated broiler, broiling about 3 minutes or until the flesh is golden in color.
Using a pair of tongs, turn the salmon skin side up, pour the remaining marinade in to coat the bottom of the baking pan, and finish cooking for 4-5 minutes, until the skin has become crispy but the salmon is not entirely cooked through. It will continue to even once you have pulled it from the oven, so pulling it before it is entirely finished will insure it does not overcook and dry out too much.
Pull the pan from the oven and transfer the salmon filets to a plate, covering them with foil to keep them warm, and set aside.
Meanwhile, cook the pasta according to its particular instructions. A few minutes before the pasta is done cooking, heat the olive oil over high heat in a large skillet or wok and add the spring onion, garlic, and fresh ginger, stirring continually for a minute or until they are just softened and the smell begins to fill the kitchen. Sometimes if I'm feeling spicy, I toss in a few pinches of crushed red pepper at this phase to give the dish a little kick.
Then, add the snow peas and bok choy or your favorite veggies of choice, and toss to combine everything. Continue stirring the mixture quickly to evenly cook all the tender vegetables using the hot heat for about another 2 minutes. Hopefully by now the noodles are done, so drain them off and add them straight into the vegetable mix. At this point you can turn the heat off the stove, and toss the noodles and veggies together. Finish with soy sauce, sesame sauce, and (if desired) fish sauce, and mix well. A nice squeeze of lime juice at the end is a good touch as well to brighten it all up.
Divide the noodles between four plates, top with the salmon filets and garnish with cilantro and toasted sesame seeds. Enjoy!
Ingredients
Marinade + Salmon
- 4 4-6oz Center-cut Salmon Filets Fresh King salmon is best
- 1/4 cup Soy Sauce
- 1/4 cup Lime Juice
- 1 tablespoon Fresh Ginger, grated
- 2 cloves Garlic, finely chopped
- 1 tablespoon Sesame Oil
Stir Fry
- 8 ounces Linguine
- 1 tablespoon Extra Virgin Olive Oil
- 2 Spring Onions, sliced thin
- 2 cloves Garlic, finely chopped
- 2 tablespoon Fresh Ginger, grated
- 4 ounces Snow Peas
- 12 ounces Bok Choy, chopped
- 2 teaspoons Soy Sauce
- 2 teaspoons Sesame Oil
- 1 teaspoon Fish Sauce (optional, to taste)
- 1 tablespoon Sesame Seeds, toasted
- 2 tablespoon Cilantro, finely chopped
Instructions
- Mix the marinade; add the salmon and coat well, set aside.
- Preheat your oven on the broiler setting and set a rack 6 inches underneath.
- Place the salmon skin side down in a pan and broil 3 minutes.
- Turn the salmon skin side up, pour the remaining marinade in, and finish cooking for 4-5 minutes. Transfer to a plate, and set aside.
- Meanwhile, cook pasta according to its instructions.
- Heat the olive oil over high heat in a large skillet or wok and add the spring onion, garlic, and fresh ginger, cooking one minute till aromatic.
- Add the snow peas and bok choy and toss, cooking for another 2 minutes.
- Add the noodles, soy sauce, sesame sauce, and (if desired) fish sauce, and toss everything well.
- Divide the noodles between four plates, top with the salmon filets. Garnish with cilantro and sesame seeds and serve.
42 Custom Wedding Glassware Ideas From The Geniuses At Etsy
Leave a Reply