- Braised Salmon with Rice Noodles and Bok Choy
Braised Salmon with Rice Noodles and Bok Choy
Myra Kornfeld
You can scale this quick, tasty meal-in-a-skillet recipe down for one, or scale it up to serve more.
Braised Salmon with Rice Noodles and Bok Choy
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
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Ingredients
- 4 portions Vital Choice wild salmon (4 to 6 ounces each)
- 2 cups water
- ¼ cup bonito flakes
- ¼ cup shoyu (natural soy sauce)
- 1 tablespoon minced fresh ginger
- 2 teaspoons sugar, preferably a natural sugar such as maple
- 2 teaspoons toasted sesame oil or organic macadamia nut oil
- 4 ounces rice noodles (vermicelli)
- 2 heads baby bok choy, cut into ½-inch diagonal pieces
- 1 teaspoon sesame seeds
Instructions
- Bring the water to a boil in a small pot. Turn off the heat and add the bonito flakes. Let steep for 1 minute. Drain and reserve the liquid, adding it to a medium skillet. Discard the flakes.
- Add the ginger, shoyu, sugar and toasted sesame oil to the bonito water.
- Heat the liquid to a boil; add the rice noodles and greens. Lower the heat, cover and simmer 3 minutes, lifting the lid to mix once. Add the salmon, cover and simmer for 5 minutes, just until the salmon is pink in the center.
- Divide the noodles, greens, broth and salmon between two shallow pasta plates or bowls. Top with a sprinkle of sesame seeds and serve hot.
Serves: Serves 2