Lemon-Garlic Salmon with Crispy Noodles and Snap Peas
Ingredients
- 1½ poundssalmon fillet (skin-on)
- 2lemon
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- 3 tablespoonlow-sodium soy sauce
- 2 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 1 teaspoonhoney
- ¼ teaspoonred pepper flakes
- 8 ouncesramen noodles or thin egg noodles
- 8 ouncessnap peas
- 3scallions
- 1 tablespoonsesame seeds
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Zest and halve 2 lemons.
- 02
Mince 4 garlic cloves.
- 03
Mince 1 tablespoon fresh ginger.
- 04
Slice 3 scallions on the bias.
Method
- 01
Bring a large pot of salted water to boil for noodles.
- 02
While water heats, whisk together soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes in a small bowl.
- 03
Heat olive oil in a large skillet over medium-high heat. Season salmon skin-side up with salt and pepper. Cook skin-side down for 5-6 minutes until the skin is crispy and releases easily from the pan.
- 04
Flip salmon, then scatter minced garlic and ginger over the top. Pour the sauce around the salmon. Cook for another 3-4 minutes until the fish is just cooked through (a fork should flake it easily).
- 05
While salmon cooks, add noodles to boiling water and cook according to package directions. In the last minute of cooking, add snap peas to the pot. Drain well.
- 06
Divide noodles and snap peas between two bowls. Top each with a salmon fillet. Pour any sauce from the pan over the top.
- 07
Squeeze fresh lemon juice over each bowl and garnish with sliced scallions and sesame seeds. Serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of white pepper. A touch of sriracha drizzled over the finished bowl adds smoky spice and depth.