Lunch: Crisp Asian Salmon with Bok Choy and Rice Noodles

Patrick Dunlea was booted off Top Chef Season 5's first episode because his salmon and bok choy were lackluster, and his black-rice noodles were mushy. Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger, and garlic and uses white-ric

This recipe includes fertility superfoods such as:

Salmon

Health and fertility benefits of Crisp Asian Salmon with Bok Choy and Rice Noodles

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS.

Ingredients

4 c. low-sodium chicken broth
2 c. water
1/4 c. mirin
1/4 c. low-sodium soy sauce
1/4 c. rice wine vinegar
2 tbsp. minced fresh ginger
2 clove garlic
1 tsp. sugar
8 oz. rice vermicelli
2 tbsp. vegetable oil
6 center-cut salmon fillets with skin
salt
1 lb. baby bok choy
2 scallions

Instructions

In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic, and sugar to a boil.
Meanwhile, bring a large pot of water to a boil. In a bowl, soak the rice noodles in very hot water until pliable, about 10 minutes. Drain the noodles and add them to the boiling water. Cook until tender, about 4 minutes. Drain and transfer to 6 shallow bowls.
In a large nonstick skillet, heat the oil until shimmering. Season the salmon fillets with salt, add them to the skillet skin side down, and cook over high heat until browned, about 4 minutes. Turn and cook until medium-rare, about 4 minutes longer. Set the fillets on the noodles.
Add the bok choy to the boiling broth and cook until bright green, about 2 minutes. Using a slotted spoon, divide the greens among the bowls and spoon in the broth. Garnish with the scallions and serve.

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