I am always trying to create delicious and easy recipes during the week. I love to cook, but after a weekend of entertaining, I want to make something simple with not a lot of fuss. I enjoy the flavors of Asian food, but sometimes it can be a little heavy. This recipe is perfect for weekdays – easy, light and loaded with flavor.
Salmon is one of my favorite fish to cook and it pairs nicely with the Thai Peanut Sauce. I mix the sauce ingredients ahead of time in a measuring cup and then just pour the sauce right into the skillet to warm. With a few additions of spring veggies and quick cooking noodles, it makes a satisfying easy meal.
2- 5 ounce salmon fillets
6 asparagus spears
1 cup sugar snap peas
2 ounces somen noodles, soba or thin spaghetti substituted
1/4 cup soy sauce, reduced sodium
2 tablespoons toasted sesame oil
3 tablespoons peanut butter
1 teaspoons oelek sambal or sriracha
2 tablespoons brown sugar
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1/2 cup fresh cilantro, chopped
1 lime, cut in half
oil for searing, grapeseed or other oil
(Makes 2 Servings, you can double or triple)
1. Boil a large pot of water on the stove top. Wash and slice the asparagus spears into thirds. Wash and remove the ends of the sugar snap peas.
2. Remove the salmon from the packaging and place the fillets on a plate with a drizzle of olive oil. Salt and pepper the fillets as desired.
3. Add a few tablespoons of salt to the boiling water. Add the veggies to the water and let blanch for 2 minutes.
4. Remove the veggies from the water and set aside until later.
5. In a glass measuring cup add the soy sauce, sesame oil, peanut butter, oelek sambal, brown sugar, garlic and ginger.
6. Whisk the sauce until smooth.
7. Add 3 tablespoons of oil to a skillet on medium heat. When the skillet is lightly smoking, add the fillets skin side up or face down.
8. After 2 minutes, flip the fillets over and continue to cook on medium heat for 8 minutes.
9. Remove the noodles from the packaging and add them to the boiling water (the same water you used to blanched your veggies). Cook your noodles according to package instructions. If using Somen or Soba noddles, it’s only 2 minutes. Do not over cook.
10. Place the fillets on a plate to rest.
11. Add the sauce and the veggies to the skillet over medium heat and warm for 1 minute.
12. Remove the noodles from the water and place them directly into the sauce and veggie mixture in the skillet.
13. Gently toss the noodles in the sauce to coat.
14. Place the noodles and veggies on each plate.
15. Top the noodles with a piece of salmon. Give each salmon fillet a squeeze of lime juice and a sprinkling of cilantro. Enjoy!