↞ recipe box start page
Category: Seafood
Prep Time: Cook Time: Total Time:
4 cups low-sodium chicken broth
2 cups water
1/4 cup mirin
1/4 cup low-sodium soy sayce
1/4 cup rice vinegar
2 Tbsp minced fresh ginger
2 garloc cloves, minced
1 tsp sugar
8 ounces rice vermicelli, broken into
4-inch lengths
2 Tbsp 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
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 then spoon in the broth. Garnish with scallions and serve.
view more member recipes
Crisp Asian Salmon with Bok Choy and Rice Noodles (f&w) Jargon - pinot noir
view my recipes
print
save
Category: Seafood
Prep Time: Cook Time: Total Time:
4 cups low-sodium chicken broth
2 cups water
1/4 cup mirin
1/4 cup low-sodium soy sayce
1/4 cup rice vinegar
2 Tbsp minced fresh ginger
2 garloc cloves, minced
1 tsp sugar
8 ounces rice vermicelli, broken into
4-inch lengths
2 Tbsp 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
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 then spoon in the broth. Garnish with scallions and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Peppery Pinot Noir Tenderloin
by sgre52160
3 tablespoons butter, room temperature, divided 1 tbsp flour 1 cup finely chopped onion 1 cup finely chopped carrot 1 cup finely chopped celery 2 tbsp tomato paste 1 1/4 cups Pinot Noir win
by sgre52160
3 tablespoons butter, room temperature, divided 1 tbsp flour 1 cup finely chopped onion 1 cup finely chopped carrot 1 cup finely chopped celery 2 tbsp tomato paste 1 1/4 cups Pinot Noir win
*meatballs In Cranberry And Pinot Noir Sauce*
by sgre52160
2 (1 lb) bags frozen cocktail-size meatballs Pinot Noir Sauce (see recipe below) Preheat oven to 375. Lightly oil a large shallow baking dish or pan. Prepare Pinot Noir Sauce and pour over the
by sgre52160
2 (1 lb) bags frozen cocktail-size meatballs Pinot Noir Sauce (see recipe below) Preheat oven to 375. Lightly oil a large shallow baking dish or pan. Prepare Pinot Noir Sauce and pour over the
Beef Tenderloin With Pinot Noir Shallot Sauce
by sgre52160
1 (6-lb) beef tenderloin, trimmed 1 pound shallots, peeled and halved lengthwise 1 cup Pinot Noir wine 2 tbsp olive oil 3/4 tsp salt 1/2 tsp pepper 1 tbsp salt 1 1/2 tsp granulated onion, granu
by sgre52160
1 (6-lb) beef tenderloin, trimmed 1 pound shallots, peeled and halved lengthwise 1 cup Pinot Noir wine 2 tbsp olive oil 3/4 tsp salt 1/2 tsp pepper 1 tbsp salt 1 1/2 tsp granulated onion, granu
Stir-fried Bok Choy With Rice Noodles
by ICOOK2
8 ounces wide rice noodles, or substitute thin noodles 3 Tbsp peanut oil 1 Tbsp minced fresh ginger root 4 green onions, trimmed, finely chopped 1 large head bok choy, stalks separated, cut
by ICOOK2
8 ounces wide rice noodles, or substitute thin noodles 3 Tbsp peanut oil 1 Tbsp minced fresh ginger root 4 green onions, trimmed, finely chopped 1 large head bok choy, stalks separated, cut
view more member recipes
related CDKitchen recipes
Seared Salmon Steaks With Sesame Ginger Bok Choy
Bok Choy With Ginger Vinaigrette
Short Ribs Braised In Pinot Noir
Five-Spice Barramundi With Hoisin Shirataki Noodles
Cellophane Noodle Salad
Asian-Style Salmon Stir-Fry
Quick & Easy Chinese Cabbage
Creamy Salmon Casserole
Baked Lemon-Butter Salmon
Our Easiest Asian-Style Beef