Poached Teriyaki Salmon w/ a Bean-sprout Salad over Spinach Garlic Noodles

This is a recipe that I quickly threw together when I was trying to use up some extra ingredients we had lying around. It was so scrumptious that I couldn't keep it all to myself, and I will definitely be making this again. It's quick and healthy, but most importantly packed full of flavor. You can serve each part of the dish on its own or enjoy it all together so it's like a deconstructed phò, my inspiration behind this dish.


Poached Teriyaki Salmon

Here's what you'll need:

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2 (4-ounce) salmon fillets

1 to 2 tablespoons minced ginger

3 cloves garlic, minced

1/3 cup low-sodium soy sauce

1/2 cup sake

1/4 cup rice vinegar

Juice of 1/2 lime

1/2 teaspoon sesame oil (a little goes a long way—I learned that the hard way!)

1 to 2 tablespoons honey

3 teaspoons chili garlic paste (found in the Asian section of your grocer)

Prepare the salmon fillets by rinsing and patting them dry. Run your fingers up and down the thick part of the fish, and remove any remaining bones.

Whisk together all the ingredients except for the salmon fillets in a medium bowl. When everything is fully incorporated, give it a taste check and the adjust flavors to your personal preference. Once the poaching liquid is ready, add it to a pan over medium-high heat and bring it to a gentle simmer. Then add the fish skin-side up. Reduce the heat to medium, cover, and cook until the salmon is flaky and the skin easily pulls away. Salmon is one of those fish you can eat medium-rare, so we like it to be a little pink on the inside when it’s finished. Remove the fish from the pan, discarding the skin, and set the salmon aside covered until you’re ready to plate. Save the poaching liquid for sauce, if desired

Optional: Create a sauce using the poaching liquid by raising the heat until it comes to a gentle simmer. Allow to cook until reduced by half, or until thickened. 


Carrot Bean-Sprout Salad 

One of the things I like about this recipe is that you can make it up to 4 hours ahead and its flavor still tastes fresh. It just becomes more of a pickled salad, delicious over the top of Asian soups and barbecue dishes.

What you'll need: 

1 teaspoon minced ginger

1/4 cup rice vinegar

1 tablespoon honey

1 to 2 drops sesame oil

1 to 2 tablespoons chili garlic paste

About 2 cups shredded carrots

About 1 cup bean sprouts

1/2 to 1/3 cup chopped cilantro

2 scallions, both green and white parts, chopped

2 to 3 teaspoons sesame seeds

In a large bowl, whisk together the ginger, vinegar, honey, sesame oil, and chili garlic paste. Give it a taste check, and add salt and adjust the flavors to your personal preference. Add the remaining ingredients and toss together. Set aside until you’re ready to serve.


Garlic Spinach Noodles

I love to serve this recipe just by itself. Maybe throw in bok choy and tofu, and it’s a fast, healthy meal perfect for lunchtime. But in this case, we’re using it as a flavor-packed base for the salad and salmon.

What you'll need:

1 bundle udon noodles

1 to 2 tablespoons olive oil

4 to 5 minced garlic cloves

2 handfuls fresh spinach

Bring a large pot of salted water to a boil and add the noodles. In a large sauté pan or skillet over medium heat, drizzle some olive oil in the bottom and add the garlic. Once the garlic is fragrant, add the spinach and noodles, transferring the noodles directly from the hot water. The extra water helps steam the spinach. Stir-fry the ingredients until the spinach is wilted and everything comes together, about 5 minutes.

Finally, build your dish by starting off with the noodles as a base, then adding the salad, and topping with the salmon. If you opted to reduce the poaching liquid into a sauce, drizzle the sauce over the top. Garnish with a lime wedge and dig in. I hope you enjoy this guilt-free dish as much we did, and if you do make it for yourself, leave a comment or picture below!

 
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