Pan-Seared Salmon with Bok Choy and Rice Noodles


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.

Crispy Asian Salmon with Bok Choy and Rice Noodles
Photo: © Anson Smart
Total Time:
45 mins


  • 4 cups low-sodium chicken broth

  • 2 cups water

  • 1/4 cup mirin

  • 1/4 cup low-sodium soy sauce

  • 1/4 cup rice wine vinegar

  • 2 tablespoons minced fresh ginger

  • 2 garlic cloves, minced

  • 1 teaspoon sugar

  • 8 ounces rice vermicelli, broken into 4-inch lengths

  • 2 tablespoons 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


  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.

Related Articles