Salmon With Rice Noodles Food

HONEY SESAME SALMON WITH RICE NOODLES AND ASPARAGUS

Steps:

• To prepare the marinade, in a medium bowl, combine the sesame oil, honey, soy sauce, rice vinegar, garlic, a pinch of ginger and whisk to blend.
• Place salmon in a baking dish, skin-side down. Pour the marinade over the salmon, cover and refrigerate for 1 hour.
• Preheat the oven to 350 degrees Fahrenheit.
• Bake the salmon uncovered for 15 minutes at 350 degrees Fahrenheit in the same baking dish in which you marinated it. Remove the salmon from the oven, pour the marinade from the baking dish into a small saucepan.
• Preheat the broiler.
• Slide the spatula under the salmon the remove the skin. Broil salmon (without the marinade or the skin) for about 5 minutes (or more, depending on your broiler), until it caramelizes nicely. Remove from pan.
• While the salmon is broiling, reduce the sauce (the marinade) in the sauce pan on the stove top by boiling it down a little bit. Be careful - don't over do it - reduce it just a bit to have enough to pour over each of 4 serving of fish.
• While your salmon is baked and broiled in the oven, prepare rice noodles and asparagus.
• Cook very thin rice noodles according to package instructions, drain.
• Place asparagus in a glass baking dish, season with salt and pepper and drizzle with olive oil.
• Bake in the preheated oven at 350 degrees Fahrenheit (at the same time with salmon, but in a separate dish), until soft but still crispy.
• Place a scoop of rice noodles in the center of each serving plate.
• Add several sprigs of asparagus on the side.
• Place a serving of salmon on top of noodles. Pour the condensed sauce on top.

GRILLED MISO SALMON WITH RICE NOODLES

Steps:

• Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
• Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
• Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.

SALMON WITH RICE NOODLES

Steps:

• Prepare the vermicelli following the instructions on the package. Drain and rinse with cold running water.
• Combine all the dressing ingredients and mix.
• Reserve about 1 Tbsp of the dressing to baste the fish.
• Toss the vermicelli, green onion, chilies, carrot and cilantro. Mix in the dressing or, if you prefer, drizzle the dressing over each individual portion on the plate before topping with the salmon.
• Brush reserved dressing over the fish.
• Heat about a Tbsp of vegetable oil in a non-stick frying pan large enough to hold the fish. Over medium to medium-low heat, cook the fish for about 2 minutes on either side for translucent salmon. Cook longer if you prefer your salmon flaking and cooked through.
• Place 1/4 of the salad in the centre of the plates. Drizzle with the vinaigrette if you didn't mix it in.
• Top with the salmon. Sprinkle with sesame seeds if you like.

GRILLED CANDIED-GARLIC SALMON ON CRISPY RICE NOODLES AND BABY ASIAN GREENS

Steps:

• Prepare candied garlic by combining garlic, water, wine, sugar, and butter in a small saucepan and simmer for 10 minutes or until syrupy, but the garlic should not be mushy. Remove garlic to cool. Reserve syrup for the dressing.
• Marinate the salmon: Combine the fish sauce, lime juice, 1 clove of pressed garlic, ginger, and curry paste and mix well. Remove 1/4 cup of the mixture and set aside. Place the remaining mixture in a shallow bowl and add the salmon. Marinate in the refrigerator for about 30 minutes.
• To the reserved marinade, add the reserved syrup from the candied dressing and the remaining clove of pressed garlic and whisk well. Set aside.
• Preheat the grill.
• Heat 2-inches of oil in a large, deep pot to 350 degrees F. Fry rice noodles according to the package directions, a few at a time, draining on paper towels. (They'll look like Styrofoam.) Set aside. Keep oil hot for the next step.
• Coat the thinly sliced shallots with flour, shaking off any excess and fry until golden and crisp. Drain on paper towel and set aside.
• Mix the snap peas, scallions and greens in a bowl.
• Remove the salmon from the marinade and grill about 5 minutes per side, or to desired degree of doneness.
• Putting it together: Toss greens with dressing and divide among 6 plates. Top each serving with crispy noodles, then top with a serving of salmon. Top each salmon with fried shallots and candied garlic. Season with salt and pepper, to taste.

THAI SALMON NOODLES

Steps:

• Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant. Add the spring onions, reserving 1 tbsp, the sweet potato, stock and milk, bring quickly to the boil and simmer for 5 mins until the potato is tender. Add the salmon pieces and cook for 2 mins, then stir in half the coriander.
• Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.

CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS

Steps:

• Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

SALMON WITH SESAME, SOY & GINGER NOODLES

Steps:

• Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
• Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
• In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.