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.
1/3cupsoy sauce or coconut amino (Whole30 approved)
1/3cuprice wine vinegar
1tsphoney (omit if doing Whole30)
1/2lime, freshly squeezed
3tbspfine ginger paste (I get this in a tube)
1large 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!