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Asian-Inspired Sesame Ginger Salmon with Bok Choy and Rice Noodles

Asian-Inspired Sesame Ginger Salmon with Bok Choy and Rice Noodles

Dinner
Prep Time
25min
Cook Time
35min
Servings
5
Calories
425
Chef's Note

For the best texture, be careful not to overcook the salmon - it should be just opaque in the center. If you prefer a spicier dish, add a teaspoon of sriracha or a thinly sliced red chili to the marinade. The tamari sauce provides the umami flavor while keeping the dish gluten-free, but if gluten isn't a concern, you can substitute with regular soy sauce.

Tags
Asian
salmon
seafood
gluten-free
dairy-free
rice noodles
weeknight dinner
healthy
omega-3
stir-fry
Ingredients

  • 1.5 pounds salmon fillets

  • 8 ounces rice noodles

  • 5 small heads baby bok choy

  • 1 medium red bell pepper

  • 2 medium carrots

  • 4 stalks green onions

  • 2 tablespoons fresh ginger

  • 3 cloves garlic

  • 1/4 cup tamari sauce (gluten-free)

  • 2 tablespoons rice vinegar

  • 1 tablespoon honey

  • 2 tablespoons sesame oil

  • 1 tablespoon avocado oil

  • 2 tablespoons sesame seeds

  • 1 whole lime

  • 1/4 cup cilantro

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Bring a large pot of water to boil for the rice noodles.

  • 2

    While water is heating, prepare the marinade by whisking together 2 tablespoons of tamari sauce, 1 tablespoon of rice vinegar, 1 tablespoon of honey, 1 tablespoon of sesame oil, 1 tablespoon of grated ginger, and 2 minced garlic cloves in a bowl.

  • 3

    Pat the salmon fillets dry with paper towels and place in a shallow dish. Pour the marinade over the salmon, ensuring all pieces are coated. Let marinate for 15 minutes.

  • 4

    Meanwhile, julienne the red bell pepper and carrots into thin strips. Slice the green onions diagonally, separating the white and green parts. Trim the ends of the bok choy and separate the leaves.

  • 5

    Cook the rice noodles according to package instructions (usually 6-8 minutes), then drain and rinse under cold water to prevent sticking. Toss with 1 teaspoon of sesame oil and set aside.

  • 6

    Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Remove the salmon from the marinade (reserve the marinade) and place skin-side down in the hot pan. Season with salt and pepper. Cook for 4-5 minutes until the skin is crispy.

  • 7

    Carefully flip the salmon and cook for another 3-4 minutes until just cooked through but still moist in the center. Remove from the pan and set aside.

  • 8

    In the same pan, add the white parts of green onions, remaining ginger, and garlic. Sauté for 30 seconds until fragrant.

  • 9

    Add the bok choy, bell pepper, and carrots to the pan. Stir-fry for 3-4 minutes until vegetables begin to soften but remain crisp.

  • 10

    Pour in the reserved marinade plus the remaining 2 tablespoons of tamari sauce and 1 tablespoon of rice vinegar. Bring to a simmer for 2 minutes.

  • 11

    Add the cooked rice noodles to the pan and toss to combine with the vegetables and sauce. Cook for 1-2 minutes until everything is heated through.

  • 12

    Divide the noodle and vegetable mixture among 5 plates. Place a salmon fillet on top of each serving.

  • 13

    Garnish with sesame seeds, green parts of green onions, chopped cilantro, and a squeeze of lime juice. Drizzle with the remaining 1 tablespoon of sesame oil and serve immediately.

Nutrition Information (per serving)
425
Calories
28g
Protein
42g
Carbs
16g
Fat
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