Asian Glazed Salmon with Stir-Fried Noodles and Vegetables
Ingredients
- For the Salmon
- 4 salmon fillets (about 5–6 oz each)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sriracha or chili sauce (optional)
- 1 tablespoon lime juice
- Salt and pepper to taste
- For the Stir-Fried Noodles and Vegetables
- 8 oz noodles (lo mein, rice noodles, or spaghetti)
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 small onion, sliced
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon rice vinegar
- Salt and pepper to taste
- For Garnish
- Sesame seeds
- Chopped green onions
- Fresh lime wedges
Instructions
- Prepare the glaze by mixing soy sauce, honey, vinegar, sesame oil, garlic, ginger, and lime juice.
- Place salmon fillets in the marinade and refrigerate for 10 minutes.
- Boil the noodles, drain, rinse lightly, and set aside.
- Heat a skillet, drizzle oil, and place salmon skin-side down. Cook until golden.
- Flip and baste with extra glaze until sticky and cooked through.
- In a large wok or skillet, heat vegetable oil and sesame oil.
- Add sliced onions, peppers, carrots, broccoli, and snap peas. Stir-fry until crisp-tender.
- Add minced garlic and sauté briefly.
- Add noodles to the wok followed by soy sauce, oyster sauce, and rice vinegar.
- Toss everything until evenly coated and heated.
- Plate the noodles first, then top with salmon.
- Garnish with green onions, sesame seeds, and lime wedges.