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Crisp Asian Salmon with Bok Choy and Rice Noodles Recipe

Crisp Asian Salmon with Bok Choy and Rice Noodles Recipe

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Crisp Asian Salmon with Bok Choy and Rice Noodles

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Ingredients:

Serving

salmon

Directions:

Cups low-sodium chicken broth
Cups water
/4 cup mirin
/4 cup low-sodium soy sauce
/4 cup rice wine vinegar
Tablespoons minced fresh ginger
Garlic cloves, minced
Teaspoon sugar
Ounces rice vermicelli, broken into 4-inch lengths
Tablespoons vegetable oil
Center-cut salmon fillets with skin (about 6 ounces each)
Salt
Pound baby bok choy, cut into thin wedges
Scallions, thinly sliced
In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil.
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.
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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.