Ginger-Sesame Salmon with Rice Noodles and Bok Choy
Ingredients
- 4 ounces eachsalmon fillets (skin-on)
- ·rice noodles
- 1 poundbok choy
- 2 tablespoonsginger (fresh)
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1½ tablespoonssesame oil
- 1lime
- 2 clovesgarlic
- ·scallions
- 1 teaspoonsesame seeds
- 1 tablespoonneutral oil
Prep
- 01
Mince 2 tablespoons fresh ginger and 2 cloves garlic.
- 02
Thinly slice scallions and cut bok choy in half lengthwise.
Method
- 01
Bring a large pot of salted water to a boil. Once boiling, cook rice noodles according to package directions. Drain and set aside.
- 02
Pat salmon fillets dry with paper towels and season both sides with salt and pepper.
- 03
Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Once shimmering, add salmon skin-side up and cook for 3–4 minutes until the skin is crispy. Flip and cook for another 2–3 minutes until cooked through. Transfer to a plate.
- 04
In the same skillet, add bok choy cut-side down and cook for 2 minutes until lightly charred. Flip and cook for 1 minute more. Push to the side of the pan.
- 05
Whisk together soy sauce, rice vinegar, sesame oil, minced ginger, and minced garlic. Pour into the skillet and toss everything together for 30 seconds to coat.
- 06
Divide cooked noodles among bowls. Top with salmon, bok choy, and noodles. Drizzle sauce from the pan over each bowl. Squeeze fresh lime juice over the top, garnish with thinly sliced scallions and sesame seeds, and serve immediately.
Spice Tips
For more heat, add ½ teaspoon of chili oil or a pinch of red pepper flakes to the sauce. A touch of honey (½ teaspoon) balances the vinegar if you prefer a slightly sweeter glaze. Fresh mint or cilantro scattered over the top adds brightness.