Fleur de Lis

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Wednesday, February 4, 2015

Miso Glazed Salmon & Sesame Noodles served with Garlic Bok Choy


Tired of the same old Chinese take out dishes?  Worried about that pesky MSG? A friend sent me the recipes for some great Asian inspired dishes and I altered them slightly with ingredients I had on hand and our taste preferences.  I hope you enjoy these.  You're getting a 3 for 1 deal here!  Plus, the bok choy only has 3 ingredients!

First the salmon:
1 lb. skin on salmon fillet (cut into four serving pieces)

and for the glaze:
1/4 cup white miso
2 T. mirin
1 1/2 t. rice vinegar
1 t. oyster sauce

and for garnishing:
thinly sliced green onions 
white and black sesame seeds

Preheat the oven to broil.  Mix the glaze ingredients together and set aside.  

Rinse the salmon and pat dry.  Put the salmon, skin side down, on a foiled lined rimmed baking sheet.  Broil on high for 3 minutes.

Remove baking sheet from the oven and brush on the glaze evenly to coat the fillets.

Return to oven and broil 2 - 3 more minutes until the salmon is just opaque in the center.  Top with green onions and sesame seeds.


Now for the noodles:
8 oz. soba or regular noodles
water for boiling
2 T. oil
black and white sesame seeds for garnishing
thinly sliced green onions for garnishing

For sesame sauce:
2 1/2 T. Chinese sesame paste or Tahini (lightly heat in microwave and stir well)
1 T. peanut butter
2 T. soy sauce
1 T. rice wine vinegar
1 T. sesame oil
1 T. chili oil
1 T. minced garlic

Cook noodles according to package directions.  Drain and rinse under cold running water, drain and set aside.

Whisk together all the ingredients for the sauce.  Taste and adjust seasonings to your taste.

Heat a large skillet on medium heat and add the oil.  Transfer the noodles to the skillet and stir to coat.  Add the sesame sauce to the noodles and stir to combine well.  

Garnish the noodles with the sliced onions and sesame seeds.  Serve at room temperature or chilled.


And now the Garlic Bok Choy:
1 T. oil
3 cloves garlic, minced
8 oz. baby bok choy, rinsed and drained
salt to taste

Remove the lower part of the bok choy stems.  Set aside.

Heat a wok on high heat.  Add the oil and when it's heated, add the garlic and stir fry until aromatic.  Add the bok choy and quickly stir fry for a few minutes before adding salt.  Stir fry a few more minutes and serve immediately.  



adapted from RasaMalaysia.com 

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