I love Asian inspired fish dishes. If a Salmon recipe includes soy sauce and ginger, I'm sure to love it.
This dish was a great way to get my girls to eat their vegetables. It was our first time trying Broccolini and we loved it. You can eat the whole stalk, it is very tender.
Sweet Soy-Soaked Salmon Fillets Over Noodle-y Veggies
Adapted from "Rachael Ray's Book of 10"
1/2 lb long cut pasta, the thinnest you have on hand
6 tablespoons tamari (dark aged soy sauce)
3-inch piece fresh ginger, peeled and grated (I used the pre-grated Christopher Ranch stuff...about 1 T worth)
juice of 1 lime plus more to taste
1/4 teaspoon red pepper flakes
4 salmon fillets
1 large bundle Broccolini (I found this in my local supermarket labeled as "Asparation")
1 large carrot
4-5 garlic cloves
1 large red bell pepper
4 scallions, trimmed
2 teaspoons sugar
3/4 cup vegetable broth
1 T toasted sesame seeds
Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add in salt and pasta; cook the pasta according to the package directions to al dente. Drain thoroughly.
While the pasta cooks (you don't want it to sit too long after it's drained), in a shallow dish, combine the tamari, ginger, lime juice, and the red pepper flakes. Add the salmon fillets, turn to coat, and marinate for about 5 minutes.
Trim the broccolini ends. Place 2-3 inches of water in a large nonstick skillet; add salt to the water along with the trimmed broccolini; cover with a lid or some aluminum foil and bring up to a bubble; simmer for 4-5 minutes, until tender. Set aside.
While the broccolini is cooking, prepare the rest of the veggies; peel and grate the carrot, finely chop the garlic, seed and thinly slice the red bell pepper. Thinly slice both the white and green parts of the scallions down to the roots and reserve separately.
Return the skillet to the stove over med-high heat and add 2 tablespoons of the vegetable oil.
Remove the salmon fillets from the marinade, reserving the marinade, and add the salmon to the hot skillet. Cook the salmon until it has just cooked through, about 3-4 minutes on each side. Remove the salmon to a plate and cover it with a piece of foil to keep it warm.
Wipe the skillet out and return it to the stove over med-high heat; add the remaining 2 tablespoons of oil; add in the garlic, bell pepper, and grated carrots; cook for about 2 minutes, stirring often.
Add the sugar to the reserved marinade, stir to combine, then add it to the skillet.
Add the cooked broccolini and the vegetable stock, bring the liquid up to a bubble, then let it simmer for 1 minute.
Add the cooked, drained pasta and the scallions; toss to combine; taste for seasoning and add more tamari and lime juice to taste if the flavor is not strong enough for you.
To serve, divide the noodles and veggies among 4 plates; top with the salmon and sprinkle with sesame seeds.
This was the perfect fuel for our Sunday afternoon hike to the falls.