Allow me to introduce you to Salmon.

“Readers this is Salmon, salmon enjoys long up stream swims and fancy dinners.”

“Salmon these are Readers, Readers enjoy cooking and eating.”

Now with the formalities are out of the way, let me ask you a question. How many times have you decided to take salmon out for a hot date and it shows up with a soft, flaccid skin that you pick and scrape the flesh from? It’s still tasty but, you wish that salmon had made a little more of an effort. Well this salmon is one that you would be happy to take out on a hot date and, I am sure you will get a call back the next day.

My favorite variety of salmon is wild sockeye. I love the bright red color and, it’s fattiness. Luckily enough I was able to get two beautiful fillets at my local fish market.

I decided to go Asian with this dish and thought a noodle & vegetable stir-fry would best accompany the salmon. I used about 1/4 cup of each, napa cabbage, red pepper, carrot, dry shitake mushrooms and asparagus.

In a small sauce pot, combine 2 tbs of honey, 1 tbs of white wine vinegar, 1 tbs of soy sauce, 1 tsp of minced ginger and 1 tsp of dry orange rind. (Orange rind can be found in supermarket spice aisle) Bring it all to a slow bubbly boil, set aside to cool.

For the noodles, you can use any long noodle that you have on hand. I happened to have some lo-mein noodles hanging around but, if you don’t have them, feel free to use spaghetti or linguine noodles. Prepare them according to instructions on the packaging. Once ready drain and set aside until ready to use.

Now for the main attraction, season the salmon on both sides with salt. Preheat a large, heavy skillet over medium-high heat. Add enough vegetable oil to coat the pan, swirling to coat, then add the salmon, skin side down, cook undisturbed, until the skin is very crisp, about 6 minutes.

Turn and cook until opaque at the thickest part, 1 to 3 minutes

While the salmon is cooking skin side down heat and additional skillet over medium-high heat.  Add 1 tbs vegetable oil and 1 tbs sesame seed oil to the skillet, add vegetables and a touch of vegetable stock, saute the vegetables until tender, add noodles and saute until warm.

Drizzle prepared sauce on the plate, plate noodles and lay salmon over noodles, brush salmon skin with sauce and garnish with scallion or cilantro.

The combination of the crispy skin and tender flesh is a real treat. It literally crunches like a seafood pork rind. I know that sounds odd but, you will understand when you try it. Flaccid salmon skin no more for me, its only crispy crunch from here on out.

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Yield: 2

Crispy Honey Soy Glazed Salmon & Asian Noodles

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Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 tablespoons honey
• 1 tablespoon white wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon minced ginger
• 1 teaspoon dry orange rind
• 2 6oz skin-on boneless salmon fillets
• Salt
• vegetable oil
• 1 tbs sesame seed oil
• 1 scallion, thinly sliced
• 1/4 cup julienned red pepper
• 1/4 cup julienne carrot
• 1/4 cup dry shitake mushroom
• 1/4 cup julienne Nappa cabbage
• 1/4 cup chopped asparagus
• splash of vegetable stock
• 4 oz dry noodles

Instructions

1. In a small saucepot, combine 2 tbs of honey, 1 tbs of white wine vinegar, 1 tbs of soy sauce, 1 tsp of minced ginger and 1 tsp of dry orange rind. (Orange rind can be found in the supermarket spice aisle) Bring it all to a slow bubbly boil, set aside to cool.
2. Use any long noodles that you have on hand. Prepare them according to instructions on the packaging. Once the ready drain and set aside until ready to use.
3. Season the salmon on both sides with salt. Preheat a large, heavy skillet over medium-high heat. Add enough vegetable oil to coat the pan, swirling to coat, then add the salmon, skin side down, cook undisturbed, until the skin is very crisp, about 6 minutes. Turn and cook until opaque at the thickest part, 1 to 3 minutes.
4. While the salmon is cooking skin side down the heat and additional skillet over medium-high heat. Add 1 tbs vegetable oil and 1 tbs sesame seed oil to the skillet, add vegetables and a splash of vegetable stock, saute the vegetables until tender, add noodles and saute until warm.
5. Drizzle prepared sauce on the plate, plate noodles and lay salmon over noodles, brush salmon skin with sauce and garnish with scallion or cilantro.

Recommended Products

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  Wusthof Classic 6-Inch Chef's Knife
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  Calphalon Tri-Ply Stainless Steel Cookware, Everyday Pan, 12-inch

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 685Total Fat: 38gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 107mgSodium: 873mgCarbohydrates: 43gFiber: 4gSugar: 21gProtein: 44g

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