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Asian Salmon with Stir Fry Noodles

This sesame soy marinated salmon paired with veggie filled noodles make you think twice about ordering asian takeout!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Entree, Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

Salmon Marinade
  • 2 lb salmon
  • ⅔ cup low sodium soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp grated ginger
  • 1 tbsp minced garlic
  • ¼ cup honey
  • 3 tbsp lime juice
  • 1 tbsp mirin
  • 2 tbsp vegetable oil for frying
Stir Fry Sauce
  • 1½ tbsp grated ginger
  • 1 tbsp minced garlic
  • 1 cup low sodium soy sauce
  • ¼ cup vegetable oil
  • 1 small yellow onion
  • ¼ cup light brown sugar or honey
  • 1 tsp sesame oil
  • 2 tbsp lime juice
  • 2 tbsp mirin optional
  • 3 tbsp peanut butter optional
Stir Fry Noodles
  • 14 oz lo mein noodles can use rice noodles or linguine instead
  • 1 tbsp vegetable oil
  • ¾ cup shredded carrot
  • 1 red bell pepper
  • 1 cup sugar snap peas
  • ¼ cup slices green onion for garnish
  • 3 tbsp white sesame seeds for garnish

Method
 

Salmon
  1. Cut the salmon into equal sized 8oz filets (if not pre-cut).
  2. In a large bowl, mix all of the marinade ingredients except the salmon. Add in the salmon, toss to coat. Let the salmon sit for at least 15 minutes.
  3. Heat a cast iron or heavy bottomed skillet with 1-2 tbsp vegetable oil to medium heat. Remove salmon from marinade and pat slightly to dry. Place salmon in the skillet skin side down, allowing the skin to crisp for 4-5 minutes. Flip salmon over and allow to cook for an additional 3-5 minutes, or until it reaches about 125° (for medium), 145° for well done. Allow to rest for 5 minutes
Stir Fry Sauce
  1. Whisk all of the ingredients together in a small bowl until emulsified. If using peanut butter, make sure there are no chunks left. It should be smooth and slightly thick. Set aside.
Stir Fry Noodles
  1. Cook noodles according to package instructions until al dente. Strain.
  2. Thinly slice red bell pepper and onion.
  3. In a hot skillet with vegetable oil, add in peppers, onion, carrot, and sugar snap peas. Cook for about 3-4 minutes until onions are translucent and vegetables are slightly soft and browned.
  4. Increase heat to medium-high. Add in strained noodles and sauce. Toss to combine. Allow to cook for an additional 3 minutes, tossing frequently.
  5. To plate, place a serving of noodles on a plate, top with salmon, and sprinkle green onions and white sesame seeds on top. Serve immediately.