Salmon with Ginger-Scallion Noodles
Ingredients
- 2 poundssalmon fillets (skin-on)
- ·kosher salt
- ·black pepper
- 2 tablespoonneutral oil
- 3 tablespoonfresh ginger
- 6scallions
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 1fresh lime
- 8 ounceegg noodles or ramen noodles
- ·water
- 2 cupvegetable broth
Prep
- 01
Mince 3 tablespoons fresh ginger.
- 02
Slice 6 scallions, separating white and light green parts from dark green tops; reserve dark green for garnish.
Method
- 01
Bring a large pot of salted water to a boil for the noodles.
- 02
While water heats, season salmon fillets on both sides with salt and pepper. Heat 2 tablespoons neutral oil in a large skillet over medium-high heat.
- 03
Cook salmon skin-side up for 5 minutes, then flip and cook for another 3-4 minutes until just cooked through. Transfer to a plate.
- 04
In the same skillet, add the minced ginger and cook for 30 seconds until fragrant. Add the broth and bring to a simmer.
- 05
Add noodles to the boiling water and cook according to package directions until al dente. Drain and set aside.
- 06
Stir soy sauce, rice vinegar, and sesame oil into the broth in the skillet. Add the cooked noodles and toss gently to coat.
- 07
Divide noodles and broth among bowls. Top each with a salmon fillet, sliced scallions, and a squeeze of lime juice. Serve immediately.
Spice Tips
For subtle heat, add 1/2 teaspoon of sriracha or a pinch of red pepper flakes to the broth. A splash of fresh lime juice right before eating brightens the whole dish. If you like extra umami, stir in 1/2 teaspoon white miso paste dissolved in a bit of broth.
Salmon cooks quickly, so have everything prepped and ready before you start. You can substitute any thin egg noodle for ramen. If you prefer, serve the salmon on the side instead of in the bowl.