Here’s a simple recipe for an Asian style salad with Crispy Skin Salmon with Veggies and Noodles. I love using beautiful fresh green veggies like asparagus, broccolini, snow peas and spinach – all tossed in a sesame-ginger dressing along with some noodles to add a freshness to your bowl of noodles.
Right now is the best time of the year to buy first of the season Columbia River King Salmon. It’s super fresh and delivered to your local Fred Meyer stores. You get the freshest fish, plus it’s local – caught in the Columbia River, you can’t get better than that.
Columbia River King Salmon has been shown to contain the highest concentration of heart healthy Omega-3 fatty acids of all the Wild Pacific Salmon species.
Today I’m using yakisoba noodles for the salad, which are already pre cooked, all you do is heat them up in boiling water for a few minutes. Be careful when handling these noodles not to over cook them, rinse right after done cooking in cold water to rinse out the starch.The great thing is, you can add any pasta or noodles, including rice noodles, other gluten-free noodles or even zucchini or sweet potato noodles.Feel free to change out the veggies as well, based on your preferences or the season. While the pasta is boiling, mix up the flavorful dressing for the crispy salmon skin with veggies and noodles. You will have a healthy and delicious dinner, full of nutrient dense veggies on the table in less than 30 minutes. The great thing is, the leftovers will make for a tasty lunch.The proportion of veggies to noodles is quite high in this crispy salmon skin with veggies and noodles. 1 1/2-2 pounds of green veggies to 8 ounces of noodles…loaded goodness! But you wont sacrifice the flavors.
Share a bowl of this crispy salmon skin with veggies and noodles with your friends or family. Make some extra to enjoy for lunch.
CRISPY SKIN SALMON WITH VEGGIES AND NOODLESDinner, Main Course
- 4 6 oz Columbia River King Salmon Fillets
- 1 tsp avocado oil
- 2 7.3 oz packages of pre cooked yakisoba noodles (other options: thin spaghetti, rice noodles, gluten free noodles, zoodles, or sweet potato noodles if doing Whole30)
- 1 bunch asparagus, cut into thirds
- 1 bunch broccolini, cut into bite size pieces
- 6 oz snow peas, cut into diagonal thirds
- 1 large handful of raw spinach, chopped
- sea salt
- cilantro, finely chopped
- green onion, finely chopped diagonally
- toasted sesame seeds, optional
- 1 cup edamame
- 1 avocado, quartered and cut in thin slices
- 2 tbsp sesame oil
- 1/3 cup soy sauce or coconut amino (Whole30 approved)
- 1/3 cup rice wine vinegar
- 1 tsp honey (omit if doing Whole30)
- 1/2 lime, freshly squeezed
- 3 tbsp fine ginger paste (I get this in a tube)
- 1 large garlic clove, finely grated
- Bring a large pot of salted water to boil for the pasta and cook pasta according to directions.
- Make the Sesame Ginger dressing by stirring the ingredients together in a medium bowl.
- After pasta is done cooking, drain into colander, reserving water. Rinse with cold water to remove starch. Set aside in a bowl.
- Add pasta water back in the pot, add any veggies that need a quick blanching directly into the boiling pasta water (broccolini, asparagus, snow peas, edamame) for 1-2 minutes, until they turn bright green. Drain and rinse with cold running water until chilled.
- Pour dressing over top of noodles and veggies, reserving a few teaspoons for the salmon. Now add in chopped baby spinach, toss everything together well. Add in the scallions. Taste, adjust salt if needed.
- Pat the salmon dry with paper towel and make sure there are no bones. Season with a light sprinkle of sea salt.
- Heat a skillet on high heat. Carefully place salmon skin side down, using a spatula, gently press down each piece to get a nice crispy skin, about 5-7 minutes. Gently flip and turn off the heat. Let it sit in the pan for about 30 seconds to a minute.
- Place noodles and veggies in a bowl, Top with salmon filet, add optional garnishes and a drizzle of reserved sauce. Enjoy!
DID YOU MAKE THIS RECIPE?
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