Asian salmon and noodles
This week turned out to be quite busy again, and it’s during the weeks like this one that I love simple weeknight dinners, such as this Asian salmon and noodles. You might have noticed that this pasta dish is strikingly similar to my recent recipe for spicy Asian noodles with mushrooms and snow peas, including the trivia that I manually counted 60 snow peas. In fact, the only difference between these two recipes is the presence of salmon in our today’s dish. The fact that I am this non-creative with the today’s recipe underscores how tired and short on time I am this week.
The salmon and noodles cooked Asian style that you see on the photos are so flavorful, that this dish quickly became a favorite in and outside of our home! And, it take such a short time to make this that I’ve been feeding this dish to my family LOTS of times. I am surprised they are still not tired of it. So, I know your family will love this recipe if you like good Asian food! And, like it should be on a busy weeknight, the recipe is quick, easy and requires no mental power!
Salmon is seared, then broiled with a little bit of honey and soy sauce just for the right amount of time, then it is left to sit on the counter, covered, to continue cooking. As a result, the salmon comes out full of flavor, soft and juicy. I don’t tolerate overcooked salmon (which can be dry and flavorless), so in this recipe your salmon will be perfect! Asian-style noodles with vegetables complete picture perfect for this easy-to-make weeknight dinner!
Ingredients for noodles:
- 2 tablespoons sesame oil
- 5 green onions, chopped
- 1 tablespoon sesame seeds
- 7-10 regular button mushrooms, sliced, or 1 Portobello mushroom, sliced
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup chicken stock
- 1 teaspoon Sriracha sauce (substitute with any other hot sauce if you don't have Sriracha)
- 60 snow peas, ends trimmed (sorry, I didn't have a scale, so I counted them :)). I think it's about 2 or 3 cups
- 1/2 lb pasta, preferably Fettuccine (half a pound)
Ingredients for salmon:
- 2 tablespoons sesame oil
- 1 pound salmon
- salt & pepper
- 1 tablespoon honey
- 1 tablespoon soy sauce
- Heat sesame oil in a large frying pan on medium-high heat. Add chopped green onions and sesame seeds and saute for 2-3 minutes. Add sliced mushrooms and cook for another 2 minutes on medium heat. Remove the pan from the heat, and add soy sauce, honey, chicken stock, Sriracha - mix everything well to combine.
- In a separate pan, boil snow peas 3-5 minutes until tender but still crunchy. Drain.
- In another large pan, bring water to boil and cook pasta for 10-12 minutes or longer (according to pasta instructions) al dente. Drain.
- Add drained snow peas and pasta to the vegetables and sauce in the large frying pan with vegetables from step 1. Mix everything well and heat everything through on medium-low heat.
To cook salmon:
- Preheat broiler. Heat large skillet on high heat. Season salmon on non-skin side with salt & pepper, generously. Add oil to the hot skillet: the oil should sizzle. Add salmon to the skillet non-skin side down (skin side up) and sear for 4 minutes, moving the fish around the skillet to make sure oil coats the surface of the fish and that the fish is not sticking to the pan while searing.
- After these 4 minutes, turn the fish over to the skin side and sear for another 3 minutes on high heat. After searing on the skin side, you can actually remove salmon skin easily at this point and discard, if you don't like to eat it.
- Mix honey and soy sauce together, heating it a little bit in microwave or on stove top to soften the honey. Brush top of salmon with the honey-soy sauce. Place salmon under the broiler for 3 minutes, watching carefully not to burn salmon. Brush with more sauce midway through broiling, if desired. Broil for a total of 3 minutes until the top of salmon becomes a little charred.
- At this point, salmon is ready to be served. Or, you can keep salmon covered until you're ready to serve. If your salmon is a little bit undercooked in the middle, then keeping it covered for several minutes before serving will also allow the salmon to continue cooking and it will be perfectly done and not dry when you're ready to serve!
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