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1
Place a large pot of water with a tight-fitting lid over high heat and bring to a boil.
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2
Once it comes to a boil, add in salt and pasta; cook the pasta according to the package directions to al dente; drain thoroughly.
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3
While the pasta cooks, in a shallow dish, combine the tamari, ginger, lime juice, and the red pepper flakes; add the salmon fillets, turn to coat, and marinate for about 5 minutes.
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4
Trim the broccolini ends; place 2-3 inches of water in a large nonstick skillet; add salt to the water along with the trimmed broccolini; cover with a lid or some foil and bring up to a bubble; simmer for 4-5 minutes, until tender.
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5
While the broccolini is cooking, chop up the rest of the veggies and reserve them on your cutting board or on a plate; peel and grate the carrot, finely chop the garlic, seed and thinly slice the red bell pepper.
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6
Thinly slice both the white and green parts of the scallions down to the roots and reserve separately.
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7
Drain the broccolini and reserve.
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8
Return the skillet to the stove over med-high heat and add 2 tablespoons of the vegetable oil.
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9
Remove the salmon fillets from the marinade, reserving the marinade, and add the salmon to the hot skillet, skin side down.
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10
Cook the salmon until it has just cooked through, about 3-4 minutes on each side.
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11
Remove the salmon to a plate and cover it with a piece of foil to keep it warm.
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12
Wipe the skillet out and return it to the stove over med-high heat; add the remaining 2 tablespoons of oil; add in the garlic, bell pepper, and grated carrots; cook for about 2 minutes, stirring often.
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13
Add the sugar to the reserved marinade, stir to combine, then add it to the skillet.
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14
Add the cooked broccolini and the chicken stock, bring the liquid up to a bubble, then let it simmer for 1 minute.
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15
Add the cooked, drained pasta and the scallions; toss to combine; taste for seasoning and add more tamari and lime juice to taste if the flavor is not strong enough for you.
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16
To serve, divide the noodles and veggies among 4 plates; top with the salmon.
