Crisp Asian Salmon with Bok Choy and Rice Noodles
Recipe from Food & Wine

Patrick Dunlea was booted off Top Chef Season 5's first episode because his salmon and bok choy were lackluster and his black-rice noodles were mushy. Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm.


Crisp Asian Salmon with Bok Choy and Rice Noodles
Anson Smart

by 2  people

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Servings: 6
Prep Time: 45 mins
Total Time: 45 mins
Related Categories: Asian Cuisine, Dinner, Easy and Quick Dinners, Fish and Seafood, Healthy Cooking, Quick and Easy, Quick and Easy Dinners, Salmon Fillet, Winter
 
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Ingredients
  • 4  cups
    low-sodium chicken broth
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  • 2  cups
    water
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  • 1/4  cup
    mirin
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  • 1/4  cup
    low-sodium soy sauce
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  • 1/4  cup
    rice wine vinegar
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  • 2  tablespoons
    minced fresh ginger
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  • 2 
    garlic cloves, minced
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  • 1  teaspoon
    sugar
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  • 8  ounces
    rice vermicelli, broken into 4-inch lengths
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  • 2  tablespoons
    vegetable oil
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  • 6 
    center-cut salmon fillets with skin, about 6 ounces each
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  •  
    Salt
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  • 1  pound
    baby bok choy, cut into thin wedges
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  • 2 
    scallions, thinly sliced
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Directions
1.
In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil.
2.
Meanwhile, bring a large pot of water to a boil. In a bowl, soak the rice noodles in very hot water until pliable, about 10 minutes. Drain the noodles and add them to the boiling water. Cook until tender, about 4 minutes. Drain and transfer to 6 shallow bowls.
3.
In a large nonstick skillet, heat the oil until shimmering. Season the salmon fillets with salt, add them to the skillet skin side down and cook over high heat until browned, about 4 minutes. Turn and cook until medium-rare, about 4 minutes longer. Set the fillets on the noodles.
4.
Add the bok choy to the boiling broth and cook until bright green, about 2 minutes. Using a slotted spoon, divide the greens among the bowls and spoon in the broth. Garnish with the scallions and serve.
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