Salmon is my favorite fish – it might be my favorite, period. I will always choose salmon if asked what I’d like for a special meal and I love to be able to order it at restaurants. Since it is expensive, we don’t have it near enough at home, but I do try to serve wild salmon at least once a month.
This recipe combines my favorite fish with Asian flavors, noodles and vegetables for a one-dish meal. It’s full of flavor and easy to customize by changing the vegetables or even adding teriyaki to the basic sauce.
The Asian ingredients needed are easy to find at any store – no need to go to special Asian markets. They include soba noodles, rice vinegar, sesame oil, soy sauce, hoisin sauce, and Sriracha (garlic chili sauce ). Update: I don’t usually buy hoisin sauce anymore after reading the ingredients (sigh…), now I usually just leave it out or replace it with homemade Teriyaki if I have some.
Baking salmon is an easy way to cook it: pour the sauce on the fillet which has been placed on a baking sheet or in a baking dish. Put it in the oven at 375 degrees for 10-15 minutes or until it flakes with a fork. I like that it leaves the stove top free for boiling the noodles and making the sauce.
While the salmon bakes, the noodles boil on the stovetop, the sauce reduces, and I can stir-fry fresh vegetables at the same time if I’m using them.
However, if I’m using frozen vegetables (a good option during the winter months), I add them to the boiling noodles for the last few minutes of cooking.
To serve, divide the noodles between 4 bowls, top with any other prepared vegetables (stir-fried, if using – in my example I’m only using frozen broccoli and beans). Top with a portion of the cooked salmon fillet, and drizzle the sauce evenly between the bowls. It all goes together quite quickly and from start to finish is easily a 30 minute or less meal.
Hope you like it as much as we do!PRINT
Baked Salmon with Vegetables & Noodles
- 1 lb. Salmon fillet
For Salmon Sauce:
- 2 TB. soy sauce
- Few drops sesame oil
- 1/4 tsp. garlic chili paste (Sriracha or other hot sauce) – or to taste
- 2 TB hoisin sauce (optional, replace with Teriyaki or just add 2 tsp. honey to above ingredients)
- 1 lb. soba or wheat noodles like thin spaghetti
- 1/4 cup rice vinegar
- 1 TB white wine (optional)
- 1/2 cup soy sauce
- 1-2 TB honey
- 1 TB hoisin sauce (optional: leave out or replace with teriyaki)
- 1/4 tsp. garlic chili paste (Sriracha) – or to taste
- 4 c. sliced vegetables of choice: frozen to boil with noodles, or fresh to stir-fry (broccoli, red sweet peppers, green beans, and onions are our favorites)
- Place salmon on a baking sheet and heat oven to 375 degrees. Start large pot of water boiling for the noodles.
- Mix together the ingredients for the salmon sauce in a cup measure. Pour over the salmon, brushing to spread evenly. Bake for 10-15 minutes until fish flakes easily with a fork.
- Meanwhile, mix the sauce for the noodles in a small saucepan: vinegar, lemon juice, wine, soy, and honey (also hoisin or teriyaki if using). Bring to a boil and let boil for about 3 minutes to reduce a bit.
- Add noodles to boiling water. During last minutes of cooking, add frozen vegetables, if using. Alternately, stir-fry a selection of sliced fresh vegetables in a pan while the noodles and sauce boil.
- Drain noodles and add a few drops of sesame oil to mix. Divide noodles between 4 bowls. Top with other vegetables (if using) and piece of the salmon fillet.
- Drizzle the reduced sauce between the bowls, spooning it over the salmon and the noodle/vegetable mixture. Serve immediately.
Makes 4 servings