Asian Inspired Salmon with Rice Noodles and Grilled Baby Bok Choy

This delicious dish comes together in minutes, so it can be easily added it to your mid-week recipe routine! If you can’t find bok choy, you can easily substitute in green peppers or snow peas to add that pop of colour and some green vegetables!

*A tip before you begin: Steve suggests to reserve a bit of the sauce for brushing over the salmon just before you add the garnish, but this is optional.

Ingredients

• 1lb (550 gram) Skipper Otto salmon (any species – skin on)
• 1 cup soy sauce
• 1/2 cup regular white sugar
• 1/2 cup Sake or Shaoxing cooking wine
• 2 cloves garlic – minced
• 2 tsp ginger – grated
• 1 lemon – juiced
• 4 baby bok choy (or substitute other green vegetables)
• Vegetable spray
• Green onions – sliced as garnish
• Sesame Seeds – as garnish
• 8 oz (223 grams) dry rice noodles

Directions

1. Preheat your BBQ to medium high heat, or place a cast iron grill pan onto the stove and heat to medium high heat.
2. In a small saucepan combine soy sauce, sugar, sake or cooking wine, garlic, ginger and lemon juice. Over medium high heat, bring to a boil then reduce the heat and simmer for 15 minutes uncovered until it thickens a little.
3. While the sauce is simmering, lightly spray the bok choy (or other vegetables) with vegetable spray and grill for 1-2 minutes per side until slightly charred. Remove from heat, cut into bit sized pieces and set aside.
4. Cook the rice noodles per package directions.
5. While the noodles are cooking, preheat the oven broiler
6. Place the salmon on a foil lined baking tray, skin side down, and brush about 1/4 of the sauce over the salmon. Place the salmon about 6 inches away from the broiler and cook, with the over door open, for about 5-8 minutes until the internal temperature reaches 125F / 52C. The actual cook time will depend on how thick the salmon is. Start to check the internal temperature at the 5 minute mark. Once the salmon is cooked to your liking, remove from the oven and cover until ready to plate.
7. Once the noodles are cooked, drain the water and place the noodles back on the stove over medium heat. Add the remainder of the sauce* and the grilled bok choy/ vegetables to the noodles and combine well.

Plating:

Divide the noodles equally onto four plates or bowls. Cut the salmon into four equal pieces and place one piece of salmon on top of the noodles. Garnish with green onions and sesame seeds.

Servings: 4 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram