Crispy-Skin Salmon with Soba Noodles
Searing salmon in very hot oil creates a deliciously crispy skin. This searing technique is simple to perfect once you know a few tricks: the fish must be patted dry with a paper towel and it must be seared, skin-side down, undisturbed until nearly cooked through. Serve it over an amazing, easy-to-make soba noodle stir-fry and wow everyone at the table, including yourself!
Prep time: 10 min
Cook time: 15 min
1.5 lb skin-on salmon, cut into 4 fillets
1/2 t ea salt and pepper
3 T canola oil (neutral)
2 T toasted sesame oil
2 baby bok choy, halved
1 T garlic, minced
1 T ginger, minced
4 oz frozen shelled edamame (soy beans)
3.5 oz bunashimeji (beech) mushrooms
3 T mirin rice wine
3 T tamari
1 T seasoned rice vinegar
8-9 oz soba noodles, cooked according to package directions *
1 red chili, sliced thinly (optional)
2 green onions, chopped
2 T gomasio sesame seed seasoning
Pat dry with paper towels and scrape a sharp knife blade across the skin to remove any scales. Season the four fillets with salt and pepper. In large skillet, heat oil over high heat until a drop of water sizzles and pops. Reduce heat to medium high and place all fillets in hot skillet, skin-side down. Do not disturb for 4-5 min or until 80% cooked through – sides of fish will gradually become opaque from the bottom up, showing doneness. Turn salmon over and finish cooking for 30 sec. Remove fish from pan and set aside. Carefully discard hot oil and wipe pan with paper towel.
Add sesame oil over medium-high heat. Sear bok choy halves until softened; remove from pan and reserve. Sauté garlic, ginger, edamame and mushrooms until barely softened. Deglaze pan with mirin, tamari and vinegar. Reduce liquid slightly, approx. 30 sec. Add cooked soba noodles, tossing to combine, then divide among four bowls, topping with bok choy and salmon. Garnish with chilies, green onion, and gomasio. Serve immediately.
Delicious with ginger beer!
* To make this recipe gluten-free friendly, use gluten-free noodles.