Asian Salmon and Noodles

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Asian Salmon and Noodles is a simple, elegant and mouthwatering dish. Sear the salmon, then finish under the broiler, for gorgeous color and deep flavor. Sauteed vegetables and fettucini make this a complete meal in every bite

I was a pretty picky eater as a kid. If I loved something, I would eat it nonstop. But if I didn’t like something, even if I’d never tried it, I refused to eat it. My parents never forced me to eat anything I didn’t like, and I’m guessing it was because I was such a good eater with foods I loved.

I don’t remember ever eating salmon as a kid, and it made the dislike list. No real good reason, I think I just didn’t like the way it looked. My friend Denise finally got me to try it one weekend at the beach about 25 years ago. She took it out to cook, ignored me when I gave her “that look”, and insisted that I would like it. One bite, and I fell in love.

When I moved to Oklahoma, I refused to eat seafood for the first year. Then I finally gave in and bought frozen seafood from Sam’s Club, primarily shrimp and salmon. Eventually I discovered two seafood markets in Tulsa, and both fly in fresh seafood daily. Of course I love fresh seafood, but I don’t get to Tulsa that often, so I normally rely on frozen.

Now that I’m a salmon lover, I eat it as often as I can. My Old Bay Salmon Cakes combine fresh salmon and Old Bay seasoning for a delicious lunch. My Open Faced Blackened Salmon Sandwich is kind of like a BLT, but even better. One of my very early salmon recipes, and one I don’t make often enough, is Asian Salmon and Noodles

Asian Salmon and Noodles is so delicious! It’s easy to make and so full of flavors.

KEYS TO THE PERFECT ASIAN SALMON AND NOODLES

• Cook the onions on low, so they develop the beautiful golden color and sweetness. Add thin-sliced garlic for 1-2 minutes, so they get beautifully golden and sweet as well
• Mix in your favorite vegetables! I use snow peas, mushrooms and asparagus, but have also substituted green beans, snap peas, and broccoli
• The sauce is a simple combination of Low Sodium Soy Sauce, Raw Honey, Sriracha hot sauce and vegetable broth. I use my Homemade Vegetable Broth because it has a wonderful depth of flavor
• Cook the Fettucini separately, and add to the vegetables and sauce for about a minute at the end. You can substitute spaghetti or any other long noodle
• Finish with Toasted Sesame Seeds. You can buy them toasted in the spice aisle of the grocery store

GETTING THAT BEAUTIFUL COLOR ON THE SALMON

I have to admit, my biggest challenge with Asian Salmon and Noodles is the salmon. Overcooked it, burned it, you name it. My broiler doesn’t tell me when it’s ready, so I have to guess. Now, rather than fight with the guesswork, I turn on the broiler when I put on the water to boil for the pasta, so it times out well. Another key is to use a piece of salmon that’s at least 1/2″ – 3/4″ thick. If you use a thin cut, it will overcook and burn in no time.

The process is also quite simple:

• Mix together Low Sodium Soy Sauce and Raw Honey in a small bowl and set aside
• Season the salmon generously with sea salt and fresh-cracked black pepper
• Heat Avocado Oil or Canola Oil in an oven-safe skillet over medium-high heat
• Sear the salmon on both sides, for about 90 seconds each
• Brush top of salmon with soy sauce and honey mixture, and transfer to broiler

I definitely need to keep Asian Salmon and Noodles higher on my regular meal plan list. It’s so flavorful and delicious. My parents are vegetarian and eat salmon regularly. I made this for my dad when he was visiting last month, and he absolutely loved it.

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Adapted from Julia’s Album