Soy-Ginger Salmon over Asian Veggie Noodles

Soy salmon over Asian veggie noodles

Continuing our theme this week of Pasta with Seafood, we have a delicious, healthy, flavorful, Asian salmon dish, that essentially got made because I’m trying to clean out my pantry and I ran across a half-used box of dried spaghetti. Score!

Did I mention this is delicious? Because it really was… soooo good. Clean flavors, perfectly cooked salmon that just melted in your mouth, and salty, chewy noodles. So awesome.

I used my wok for this, which worked beautifully, but any high sided skillet will do. This cooks up so friggin’ fast, which is great for a weeknight meal, but I highly advise having all the prep work done ahead of time and definitely do not walk away in the middle of this. I would also caution against marinating the salmon much more than the 5 minutes called for. There’s a bit of acid in the marinade, and if left to its own devices for too long, the acid will start to “cook” the fish, and then when you try to cook it yourself in the pan, the final product will be mushy. And no one wants that.

soy salmon over Asian veggie noodles

I also only call for cooking the salmon about 3-4 minutes per side, because I am so picky about the way salmon is cooked. I like mine to be between medium-rare and medium. To my personal palate, if salmon goes beyond medium, it just tastes like cat food. And if I wanted cat food, I’d go down to my local Petland and buy some salmon cat food for a lot less money than I spent on these beautiful wild-caught fillets. But that’s possibly just me. Of course feel free to cook it to your desired preference.

Soy Salmon over Asian Veggie Noodles

Anyways, enjoy this one, guys!

{One year ago: Malted Chocolate Ice Cream}

Source: adapted from Express Lane Meals by Rachael Ray

Ingredients:
½ lb. dried spaghetti
Kosher salt
6 tbs soy sauce or tamari
1-2 inch piece of fresh ginger, peeled and grated
Juice of 1 lime
¼ tsp crushed chili flakes
4 salmon fillets
Vegetable or olive oil
½ a small head of green cabbage, cored and sliced very thin (I used a handheld mandoline slicer on its thickest setting)
1 large carrot, peeled and grated
1 red bell pepper, seeded and sliced thinly
5 garlic cloves, minced
4 scallions, trimmed, chopped, green and white parts divided
2 tsp sugar
¾ cup chicken stock

Directions:
Place a large stockpot of water over high heat. Cover and let it come up to a boil. Generously salt the boiling water, then drop in the pasta. Cook according to package directions for al dente. Drain thoroughly when done.
Meanwhile, combine the tamari, ginger, lime juice, and chili flakes in a small baking dish or shallow bowl. Add the salmon fillets skin side up. Let marinate for 5 minutes.
Preheat a wok or high-sided skillet over high heat. Add a few drizzles of oil, then place the salmon in the wok skin side down. Don’t discard the marinade! Cook 3-4 minutes per side, or longer if you desire. When the salmon is done, remove to a plate and cover loosely with aluminum foil.
Wipe out the wok and return it to high heat. Add another drizzle of oil, then add the cabbage, carrot, and bell pepper. Sauté until the veggies have softened and wilted a bit, about 3-4 minutes. Add the garlic and white parts of the scallions and cook 1 minute more.
Add the sugar to the marinade and stir to combine. Then add the marinade to the wok. Let it simmer about 1 minute. Now add the chicken stock and let it simmer 2-3 minutes. Then add the cooked, drained pasta to the wok and toss to combine.
Pile some veggie noodles onto each plate and then position a salmon fillet over top. Garnish with the green parts of the scallions. Serve immediately.
As written, this will serve 4 people. Since I’m only cooking for two, I just made 2 salmon fillets, but kept the marinade amounts as written, and made the noodles as written, and the leftover veggie noodles are delicious!

3 responses to “Soy-Ginger Salmon over Asian Veggie Noodles

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  3. Pingback: Parmesan Pistachio Kale Chips | The Texan New Yorker

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