SALMON with CHINESE NOODLES and SAUTEED VEGETABLES Serves 4
Most stir-fry recipes call for a long list of ingredients, including mine!! In this recipe I used 'Soy Vay Hosin Garlic Asian Glaze and Marinade' to scale back the ingredient list without sacrificing the end result!! (You're welcome!!)
This is a satisfying and relatively quick dish to please the taste buds of the family or your guests! A variety of vegetables can be used – just add them in order of cooking time… A mound of sliced bok choy leaves under the stir-fried cooked noodles, plus a lovely piece of baked salmon and your meal is nutritionally rounded out!
Most stir-fry recipes call for a long list of ingredients, including mine!! In this recipe I used 'Soy Vay Hosin Garlic Asian Glaze and Marinade' to scale back the ingredient list without sacrificing the end result!! (You're welcome!!)
This is a satisfying and relatively quick dish to please the taste buds of the family or your guests! A variety of vegetables can be used – just add them in order of cooking time… A mound of sliced bok choy leaves under the stir-fried cooked noodles, plus a lovely piece of baked salmon and your meal is nutritionally rounded out!
1 (16-oz.) fillet of salmon, cut into 4 equal-sized pieces
2 TBSP Soy Vay Hosin Garlic Asian Glaze & Marinade
fresh cracked pepper, optional
1 TBSP vegetable oil
1 medium onion, chopped
1 medium red bell pepper, seeded, deveined & chopped
5 oz. fresh shredded carrots (about half a 10 oz. bag of pre-shredded carrots)
2 heads of fresh bok choy, trimmed and washed -- thinly slice the whites and slice wider 'ribbons' of the green leaves (separate the two parts of the bok choy)
5 oz. fresh snow peas, chopped (about half a 10 oz. bag of snow peas)
1-1/2 cups low sodium chicken broth
1/2 cup Soy Vay Hosin Garlic Asian Glaze & Marinade
2 TBSP cornstarch
1 pkg Nasoya Chinese Style Noodles (found in the produce coolers of most grocery stores)
Toasted almonds, for garnish, optional
Preheat oven to 425 degrees F. Place fillet on a sheet pan lined with parchment paper or sprayed with non-stick spray. Brush salmon with 2 TBSP Soy Vay Hosin Garlic Asian Glaze and Marinade and season with pepper. Cook for 7 to 10 minutes until salmon is cooked to your desired doneness.
In a small bowl, whisk together COLD 1/2 cup Soy Vay Hosin Garlic Asian Glaze & Marinade and cornstarch until smooth. Place bowl near your stove at the ready.
Heat a large sauté pan over medium-high heat. Sauté the onions in the oil until they begin to caramelize -- about 3 to 5 minutes. Add bell pepper, sauté 1 minute. Add carrots, sauté 1 minute. Add the whites of the bok choy, sauté 1 minute. Add snow peas, sauté 1 minute. Add chicken stock and bring to a boil. Once boiling, whisk in the Soy Vay and cornstarch mixture. Continue to boil until sauce tightens up -- about 3 to 5 minutes.
Meanwhile, drop Chinese Style Noodles into 4 to 6 quarts of boiling water in a large stock pot. Cook the noodles per package directions (about 3 minutes). Drain and rinse with cool water, drain well. (When getting ready to serve the kids, I “cut” the noodles with my kitchen scissors while they are still in the colander!) Add noodles in sauté pan with sauce and vegetables until well-coated.
To serve: Mound the ribbons of bok choy leaves in the center of a serving dish, top with noodles and shingle salmon around base of noodles. Garnish with toasted almonds and enjoy! --Courtesy of The Traveling Culinarian – March 2011.
