Written for one request, published for everyone
Sticky Soy and Ginger Salmon with Rice Noodles and Pak Choi
Pan-seared salmon glazed with soy, honey and ginger, served over rice noodles with wilted pak choi.
- Total
- 25 min
- Hands on
- 20 min
- Serves
- 2
- Method
- hob
- Cuisine
- East Asian
Per serving · estimated
- Energy
- 625 kcal
- Protein
- 38 g
- Fat
- 24 g
- Carbs
- 62 g
Method
Step 1 of 9
Bring a saucepan of water to the boil for the noodles.
Step 2 of 9
Grate the ginger, mince the garlic and slice the spring onions, keeping green and white apart.
Fresh ginger
Garlic cloves
Spring onions
Step 3 of 9
Stir the soy sauce, honey, ginger and garlic together in a small bowl.
Soy sauce
Honey- Fresh ginger
- Garlic cloves
Step 4 of 9
Cook the rice noodles in the boiling water for 4 minutes, then drain and toss with the sesame oil.
Rice noodles
Sesame oil
Step 5 of 9
Heat the vegetable oil in a frying pan over medium-high heat until it shimmers.
Vegetable oil
What ‘ready’ looks like Step 6 of 9
Lay the salmon in skin side down and fry for 5 minutes without moving it.
Salmon fillets, skin on
What ‘ready’ looks like Step 7 of 9
Turn the fillets, pour in the soy mixture and spoon it over for 3–4 minutes until sticky and the salmon reaches 63 °C.
- Salmon fillets, skin on
- Soy sauce
What ‘ready’ looks like Step 8 of 9
Lift the salmon onto a plate, add the halved pak choi and spring onion whites to the pan and cook 2 minutes until just wilted.
Pak choi- Spring onions
What ‘ready’ looks like Step 9 of 9
Pile the noodles into bowls, top with pak choi and salmon, spoon over the pan glaze and finish with spring onion greens, sesame seeds, sliced chilli and a squeeze of lime.
- Rice noodles
- Pak choi
- Salmon fillets, skin on
- Spring onions
Sesame seeds
Red chilli
Lime
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.