Asian Salmon and Noodles is a simple and elegant dish. Sear the salmon, then finish it under the broiler, for gorgeous color and deep flavor.
Salmon is one of my favorite types of seafood to make. I don’t recall eating it very often as a kid, so I guess because of that I decided I didn’t like salmon. Once I decide I don’t like a food, valid dislike or not, I won’t touch it. One weekend about 20 years ago I was at the beach with my friend Denise and she took out salmon to cook. I gave her that “look”, but she insisted I would like it. The only thing she did was season the salmon with McCormick steak seasoning and grill it. I took one bite, and fell in love.
When I moved to Oklahoma I refused to eat seafood for the first year. There is just no comparison, when I grew up eating fresh seafood from the coast. One Saturday at Sam’s Club I tried a sample of blackened salmon, and it was so delicious that I bought it exclusively for about a year. I also began buying other types of frozen seafood–after tasting a complimentary sample, of course.
Once I discovered Pinterest, I found so many salmon recipes that I began to buy plain salmon instead of blackened. Besides, I also found that I could easily make my own blackening spice mix. Pinterest shows pins in chronological order; and I can’t tell you how many times I’ve gone into the site looking for a specific recipe and either spend an hour pinning new recipes, or completely forget what I even went in looking for.
The only place in Oklahoma where I buy fresh seafood is Bodean in Tulsa. They have both a market and a fabulous restaurant. The seafood is a little pricey, but they fly it in twice daily so I don’t mind. I found a recipe for Asian Salmon and Noodles on Pinterest, but forgot about it for a while because it was down the list. On my next trip to Bodean I picked up fresh salmon, and Asian Salmon and Noodles was back at the top of my Pinterest feed. That was a clear sign to make it
This dish is excellent. The sauce is incredibly simple, and uses common pantry items. The original recipe uses snow peas and mushrooms, but it is easy to change that up based on what you have in the kitchen. I always add asparagus when I have it; green beans, snap peas, and broccoli are also excellent additions or substitution. I add onions and garlic to absolutely everything, and slowly cook the onions separately first to give them a beautiful golden color.
My biggest challenge with this dish is the broiler. The oven doesn’t tell me when it has reached the broil temperature, so I just guess. As you can see below, my first attempt didn’t go so well.
The salmon was still delicious, and I have to admit I kind of liked the char. However, I did over-cook the salmon. It was a very easy fix, and my next attempt was much better.
My parents became vegetarian about 20 years ago. Salmon is one of the only types of seafood my dad will eat, so they cook it regularly. They almost always bake the salmon, but usually cook it for too long, and it gets very dry. I’m working on getting them to branch out with new salmon recipes, because eating the same thing all the time gets boring. I’m definitely sharing this Asian Salmon and Noodles with them, because I believe they would really like it.
Asian Salmon and Noodles definitely has a place near the top of my favorites list.
Adapted from Julia’s Album
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