Crisp Asian Salmon with Bok Choy and Rice Noodles Recipe

Name: Crisp Asian Salmon with Bok Choy and Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups low-sodium chicken broth; 2 cups water; 1/4 cup mirin; 1/4 cup low-sodium soy sauce; 1/4 cup rice wine vinegar; 2 tablespoons minced fresh ginger; 2 garlic cloves, minced; 1 teaspoon sugar; 8 ounces rice vermicelli, broken into 4-inch lengths; 2 tablespoons vegetable oil; 6 center-cut salmon fillets with skin (about 6 ounces each); Salt; 1 pound baby bok choy, cut into thin wedges; 2 scallions, thinly sliced

Servings: persons

4 cups low-sodium chicken broth
2 cups water
1/4 cup mirin
1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 teaspoon sugar
8 ounces rice vermicelli, broken into 4-inch lengths
2 tablespoons vegetable oil
6 center-cut salmon fillets with skin (about 6 ounces each)
Salt
1 pound baby bok choy, cut into thin wedges
2 scallions, thinly sliced

1
In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil.
2
Meanwhile, bring a large pot of water to a boil.
3
In a bowl, soak the rice noodles in very hot water until pliable, about 10 minutes.
4
Drain the noodles and add them to the boiling water.
5
Cook until tender, about 4 minutes.
6
Drain and transfer to 6 shallow bowls.
7
In a large nonstick skillet, heat the oil until shimmering.
8
Season the salmon fillets with salt, add them to the skillet skin side down and cook over high heat until browned, about 4 minutes.
9
Turn and cook until medium-rare, about 4 minutes longer.
10
Set the fillets on the noodles.
11
Add the bok choy to the boiling broth and cook until bright green, about 2 minutes.
12
Using a slotted spoon, divide the greens among the bowls and spoon in the broth.
13
Garnish with the scallions and serve.

1074

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups low-sodium chicken broth, 2 cups water, 1/4 cup mirin, 1/4 cup low-sodium soy sauce, and more.

Yes, Crisp Asian Salmon with Bok Choy and Rice Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crisp Asian Salmon with Bok Choy and Rice Noodles

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