ginger-pepper salmon with garlic rice noodles

Name: ginger-pepper salmon with garlic rice noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 8 ounces vermicelli rice noodles; 4 (6-ounce) skin-on salmon fillets; 1 teaspoon ground turmeric; 1 teaspoon ground ginger; Fine pink Himalayan salt and freshly ground black pepper; ¼ cup raw honey; ¼ cup low-sodium soy sauce or tamari; 2 tablespoons rice vinegar; ½ teaspoon crushed red pepper flakes, plus more to taste; 3 tablespoons sesame oil or extra-virgin olive oil; 2 medium shallots, sliced or chopped; 1 small head of broccoli, cut into florets; 2 tablespoons salted butter; 4 garlic cloves, finely chopped or grated; ⅓ cup full-fat coconut milk; Fresh basil and/or cilantro, for serving; Lime wedges, for serving

7 steps

Prep:10minCook:15min

W hen it comes to fish, a sticky sauce and a little kick are always my go-to accompaniments. This salmon was inspired by a black pepper chicken that I make all the time, especially when my older brother Creighton is around, since it’s one of his favorite dinners. One day he asked for that dish, but I just had salmon in the fridge. I gave it a try, and let me tell you, I love this version even more. The fish sits in a sweet, spicy sauce and turns crispy and caramelized after a few minutes under the broiler. Each fillet is served over rice noodles tossed in a garlicky coconut mixture. And then I always add fresh basil and extra lime. When everything is put together, it’s the perfect combination of flavors and texture.

Updated at: Thu, 17 Aug 2023 00:07:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories831.3 kcal (42%)

Total Fat39.3 g (56%)

Carbs70.2 g (27%)

Sugars18.6 g (21%)

Protein48.5 g (97%)

Sodium865.3 mg (43%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8 ouncesvermicelli rice noodles

4 x 6 ouncesalmon fillets

skin-on

1 teaspoonground turmeric

1 teaspoonground ginger

¼ cupraw honey

¼ cuplow-sodium soy sauce

or tamari

2 tablespoonsrice vinegar

½ teaspooncrushed red pepper flakes

plus more to taste

3 tablespoonssesame oil

or extra-virgin olive oil

2shallots

medium, sliced or chopped

1 headbroccoli

small, cut into florets

2 tablespoonssalted butter

4garlic cloves

finely chopped, or grated

⅓ cupfull-fat coconut milk

Instructions

Step 1

1. Bring a large pot of water to a boil over high heat. Turn off the heat, add the noodles, and cook according to the package directions. Drain.

Step 2

2. Meanwhile, turn the oven to broil.

Step 3

3. Rub the salmon all over with the turmeric, ginger, and a pinch each of salt and black pepper.

Step 4

4. In a small bowl, combine the honey, soy sauce, vinegar, red pepper flakes, and ¼ cup of water.

Step 5

5. Heat the oil in a large oven-safe skillet over medium heat. When the oil shimmers, add the shallots and broccoli and cook, stirring, until the broccoli is beginning to soften slightly, 2 to 3 minutes. Pour in the honey–soy sauce mixture. Increase the heat to medium-high and bring to a boil. Add the salmon, skin-side up, and cook until it is opaque two-thirds of the way up the sides, about 2 minutes. Transfer the skillet to the oven and broil until the salmon is medium-rare and the skin is crispy, 3 to 4 minutes.

Step 6

6. In a medium skillet over medium heat, combine the butter, garlic, and a pinch of red pepper flakes. Cook, stirring, until the butter is melted and the garlic is light golden brown, 1 to 2 minutes. Stir in the coconut milk and cook to warm through, 3 to 5 minutes. Remove the skillet from the heat, add the noodles, and toss to coat.

Step 7

7. Divide the noodles among bowls and place the salmon on top. Spoon the sauce over the salmon. Top with basil and serve with lime wedges for squeezing.