Crisp Asian Salmon with Bok Choy and Rice Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. cups low-sodium chicken broth
2. cups water
3. /4 cup mirin
4. /4 cup low-sodium soy sauce
5. /4 cup rice wine vinegar
6. tablespoons minced fresh ginger
7. garlic cloves, minced
8. teaspoon sugar
9. ounces rice vermicelli, broken into 4-inch lengths
10. tablespoons vegetable oil
11. center-cut salmon fillets with skin (about 6 ounces each)
12. Salt
13. pound baby bok choy, cut into thin wedges
14. scallions, thinly sliced
15. In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil.
16. Meanwhile, bring a large pot of water to a boil. In a bowl, soak the rice noodles in very hot water until pliable, about 10 minutes. Drain the noodles and add them to the boiling water. Cook until tender, about 4 minutes. Drain and transfer to 6 shallow bowls.
17. In a large nonstick skillet, heat the oil until shimmering. Season the salmon fillets with salt, add them to the skillet skin side down and cook over high heat until browned, about 4 minutes. Turn and cook until medium-rare, about 4 minutes longer. Set the fillets on the noodles.
18. Add the bok choy to the boiling broth and cook until bright green, about 2 minutes. Using a slotted spoon, divide the greens among the bowls and spoon in the broth. Garnish with the scallions and serve.
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