Crispy Honey Soy Glazed Salmon & Asian Noodles (serves 2)
- 2 tbs honey
- 1 tbs white wine vinegar
- 1 tbs soy sauce
- 1 tsp minced ginger
- 1 tsp dry orange rind
- 2 6oz skin-on boneless salmon fillets
- vegetable oil
- 1 tbs sesame seed oil
- 1 scallion, thinly sliced
- 1/4 cup julienne red pepper
- 1/4 cup julienne carrot
- 1/4 cup dry shitake mushroom
- 1/4 cup julienne nappa cabbage
- 1/4 cup chopped asparagus
- splash of vegetable stock
- 4 oz dry noodles
In a small sauce pot, combine 2 tbs of honey, 1 tbs of white wine vinegar, 1 tbs of soy sauce, 1 tsp of minced ginger and 1 tsp of dry orange rind. (Orange rind can be found in supermarket spice aisle) Bring it all to a slow bubbly boil, set aside to cool.
Use any long noodle that you have on hand. Prepare them according to instructions on the packaging. Once ready drain and set aside until ready to use.
Season the salmon on both sides with salt. Preheat a large, heavy skillet over medium-high heat. Add enough vegetable oil to coat the pan, swirling to coat, then add the salmon, skin side down, cook undisturbed, until the skin is very crisp, about 6 minutes. Turn and cook until opaque at the thickest part, 1 to 3 minutes.
While the salmon is cooking skin side down heat and additional skillet over medium-high heat. Add 1 tbs vegetable oil and 1 tbs sesame seed oil to the skillet, add vegetables and a splash of vegetable stock, saute the vegetables until tender, add noodles and saute until warm.
Drizzle prepared sauce on the plate, plate noodles and lay salmon over noodles, brush salmon skin with sauce and garnish with scallion or cilantro.
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