Pan-Seared Salmon with Bok Choy and Rice Noodles

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Gail Simmons amps up chicken broth with soy sauce, rice wine vinegar, ginger and garlic which seasons this main course of crispy seared salmon. White-rice noodles, cooked briefly, keep their firm texture in the broth.

By Gail Simmons
January 2010

Gallery

Credit: © Anson Smart

Recipe Summary test

total:
45 mins
Yield:
6
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Ingredients

Directions

  • In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil.

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  • 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 and spoon in the broth. Garnish with the scallions and serve.

Suggested Pairing

Argentinean Torrontés is a good choice here.

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