Asian Salmon and Noodles
8:43 PM
Ingredients
Ingredients for noodles:- 2 tablespoons sesame oil
- 2 sweet onions, chopped
- 1 tablespoon sesame seeds
- 1 regular morel mushroom, sliced
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup chicken stock
- 1 teaspoon Pinchers Crabshack Hot Sauce
- 3 cups long green beans
- 3/4 lb pasta, preferably Fettuccine (half a pound)
- 2 tablespoons sesame oil
- 1 pound fresh salmon (or frozen salmon patties)
- salt & pepper
- 1 tablespoon honey
- 1 tablespoon soy sauce
Instructions
Noodles:- Heat sesame oil in a large frying pan on medium-high heat. Add chopped green onions and sesame seeds and saute for 2-3 minutes. Add sliced mushrooms and cook for another 2 minutes on medium heat. Remove the pan from the heat, and add soy sauce, honey, chicken stock, hot sauce — mix everything well to combine.
- In a separate pan, boil green beans until tender but still crunchy (3–5 minutes). Drain.
- In another large pan, bring water to boil and cook pasta until al dente (10–12 minutes). Drain.
- Add drained green beans and pasta to the vegetables and sauce in the large frying pan with vegetables from step 1. Mix everything well and heat everything through on medium-low heat.
- Preheat broiler. Heat large skillet on high heat. Season salmon with salt & pepper, generously. Add oil to the hot skillet: the oil should sizzle. Add salmon to the skillet and sear for 4 minutes, moving the fish around the skillet to make sure oil coats the surface of the fish and that the fish is not sticking to the pan while searing.
- After these 4 minutes, turn the fish over and sear for another 3 minutes on high heat.
- Mix honey and soy sauce together, heating it a little bit on stove top to soften the honey. Brush top of salmon with the honey-soy sauce. Place salmon under the broiler for 3 minutes, watching carefully not to burn salmon. Brush with more sauce midway through broiling, if desired. Broil for a total of 3 minutes until the top of salmon becomes a little charred.
- At this point, salmon is ready to be served. Or, you can keep salmon covered until you're ready to serve. If your salmon is a little bit undercooked in the middle, then keeping it covered for several minutes before serving will also allow the salmon to continue cooking and it will be perfectly done and not dry when you're ready to serve!
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