Asian salmon and noodles

Asian salmon and noodles with mushrooms and snow peas are smothered in Sriracha flavored, honey-sesame sauce. Salmon is seared on stove top, then broiled with a little bit of honey and soy sauce just for the right amount of time. Asian-style noodles with vegetables complete picture perfect for this easy-to-make weeknight dinner!

Course Main Course

Cuisine Asian

Keyword asian noodles, asian salmon, asian seafood

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 671kcal

Author Julia

Ingredients

Ingredients for Asian noodles:

1 tablespoons olive oil
5 green onions chopped
1 tablespoon sesame seeds
10 button mushrooms , sliced, or 1 Portobello mushroom, sliced
¼ cup soy sauce
¼ cup honey
¼ cup chicken stock
2 tablespoons sesame oil
1 teaspoon Sriracha sauce , substitute with any other hot sauce if you don't have Sriracha
2 cups snow peas ends trimmed (about 60 snow peas)
½ lb pasta preferably Fettuccine (half a pound)

Ingredients for Asian salmon:

2 tablespoons cooking oil
1 pound salmon
salt & pepper
1 tablespoon honey
1 tablespoon soy sauce

Instructions

Asian Noodles:

Heat cooking oil in a large frying pan on medium 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, sesame oil, 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.

Asian 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!

Nutrition