Japanese Salmon Ramen Recipe

Name: Japanese Salmon Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs salmon fillets, skinned and boned; coarse salt & freshly ground black pepper; 5 tablespoons teriyaki marinade, store-bought; vegetable oil, for rubbing; 2 tablespoons red wine vinegar; 1/4 cup sweet chili sauce; 6 tablespoons asian fish sauce; 3 tablespoons fresh ginger, finely grated; 1 lb soba noodles; 1 tablespoon instant bouillon granules; 1/2 cup scallion, white parts cut into 1-inch pieces, greens thinly sliced; 1 1/2 cups Baby Spinach; 1 tablespoon sesame seeds, toasted

Servings: persons

1 1/2 lbs salmon fillets, skinned and boned
coarse salt & freshly ground black pepper
5 tablespoons teriyaki marinade, store-bought
vegetable oil, for rubbing
2 tablespoons red wine vinegar
1/4 cup sweet chili sauce
6 tablespoons asian fish sauce
3 tablespoons fresh ginger, finely grated
1 lb soba noodles
1 tablespoon instant bouillon granules
1/2 cup scallion, white parts cut into 1-inch pieces, greens thinly sliced
1 1/2 cups Baby Spinach
1 tablespoon sesame seeds, toasted

1
Season salmon with salt and pepper. Transfer to a ziploc bag. Add teriyaki marinade; gently toss to coat. Refrigerate at least 1 hour, up to 4.
2
Make the dressing: Whisk together vinegar, chili sauce, fish sauce and ginger in a small bowl; set aside.
3
Bring a large pot of water to a boil. Add the noodles and cook to package directions. Drain and rinse under cool water to stop cooking. Set aside.
4
Remove salmon from marinade and rub with oil; reserve marinade. Heat a large nonstick skillet over medium-high until hot. Add salmon; cook, flipping once, until dark brown, about 3 minutes per side for medium-rare. Add about half of the reserved marinade during last minute of cooking, flip salmon to coat. Transfer to a plate. Let stand 5 minutes then flake into large chunks.
5
Bring 6 cups of water to a boil in a large pot. Stir in boullion powder and white parts of the scallion. Reduce to a simmer, and cook 3 minutes. Set aside.
6
To serve, divide noodles among 6 serving bowls; ladle some broth over noodles. Divide salmon and spinach among bowls. Drizzle with dressing; sprinkle with sesame seeds and greens of scallions. Serve immediately.

809

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 1 1/2 lbs salmon fillets, skinned and boned, coarse salt & freshly ground black pepper, 5 tablespoons teriyaki marinade, store-bought, vegetable oil, for rubbing, and more.

Yes, Japanese Salmon Ramen 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.

Japanese Salmon Ramen

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