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Crispy Asian Salmon with Bok Choy and Rice Noodles
© Anson Smart

Crisp Asian Salmon with Bok Choy and Rice Noodles

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Patrick Dunlea was booted off Top Chef Season 5's first episode because his salmon and bok choy were lackluster and his black-rice noodles were mushy. Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm.

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  1. 4 cups low-sodium chicken broth
  2. 2 cups water
  3. 1/4 cup mirin
  4. 1/4 cup low-sodium soy sauce
  5. 1/4 cup rice wine vinegar
  6. 2 tablespoons minced fresh ginger
  7. 2 garlic cloves, minced
  8. 1 teaspoon sugar
  9. 8 ounces rice vermicelli, broken into 4-inch lengths
  10. 2 tablespoons vegetable oil
  11. 6 center-cut salmon fillets with skin (about 6 ounces each)
  12. Salt
  13. 1 pound baby bok choy, cut into thin wedges
  14. 2 scallions, thinly sliced
  1. In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil.
  2. 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.
  3. 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.
  4. 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 and spoon in the broth. Garnish with the scallions and serve.

Suggested Pairing

Argentinean Torrontés is a good choice here.



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