Best Salmon And Noodles Recipes

SESAME SEED CRUSTED SALMON ON SOBA NOODLES WITH TWICED COOKED BROCCOLI WITH GARLIC AND HAZELNUTS

Steps:

• For the broccoli: Preheat oven to 350 degrees F. Spread hazelnuts on a pie pan and toast in the oven for 8 to 10 minutes, transfer nuts to a kitchen cloth and rub to remove the skins. Coarsely chop the nuts In a steamer, steam the broccoli until just tender, about 5 minutes. In a large skillet, combine the hazelnut oil, garlic and hazelnuts. Cook over high heat, stirring until the garlic is pale golden. Add the broccoli and crushed red pepper and toss . Season with salt and cook for 1 to 2 minutes.
• For the soba noodles: Place noodles in a large bowl. Whisk together the soy sauce, lime juice, garlic, ginger, olive oil and sesame oil. Pour over the noodles, add the cilantro and toss to combine, season with salt and pepper. Garnish with scallion.
• For the salmon: Season salmon on both sides with salt and pepper. Mix together the sesame seeds in a medium bowl. Dredge salmon skin-side down in the seeds. Heat oil in a large skillet over medium-high heat. Sear the salmon seed-side down in the pan and cook until golden brown. Turn the fillets over and continue cooking for 3 to 4 minutes for medium doneness.

GRILLED CANDIED-GARLIC SALMON ON CRISPY RICE NOODLES AND BABY ASIAN GREENS

Steps:

• Prepare candied garlic by combining garlic, water, wine, sugar, and butter in a small saucepan and simmer for 10 minutes or until syrupy, but the garlic should not be mushy. Remove garlic to cool. Reserve syrup for the dressing.
• Marinate the salmon: Combine the fish sauce, lime juice, 1 clove of pressed garlic, ginger, and curry paste and mix well. Remove 1/4 cup of the mixture and set aside. Place the remaining mixture in a shallow bowl and add the salmon. Marinate in the refrigerator for about 30 minutes.
• To the reserved marinade, add the reserved syrup from the candied dressing and the remaining clove of pressed garlic and whisk well. Set aside.
• Preheat the grill.
• Heat 2-inches of oil in a large, deep pot to 350 degrees F. Fry rice noodles according to the package directions, a few at a time, draining on paper towels. (They'll look like Styrofoam.) Set aside. Keep oil hot for the next step.
• Coat the thinly sliced shallots with flour, shaking off any excess and fry until golden and crisp. Drain on paper towel and set aside.
• Mix the snap peas, scallions and greens in a bowl.
• Remove the salmon from the marinade and grill about 5 minutes per side, or to desired degree of doneness.
• Putting it together: Toss greens with dressing and divide among 6 plates. Top each serving with crispy noodles, then top with a serving of salmon. Top each salmon with fried shallots and candied garlic. Season with salt and pepper, to taste.

SALMON AND NOODLES

Steps:

• Heat oven to 325 degrees (farenheit).
• Cook noodles as directed on the package and drain well.
• Mix the noodles with the cottage cheese, sour cream, onion, garlic, worcestershire sauce and hot sauce.
• Stir well and add salt to taste.
• Gently fold in the salmon.
• Pour the mixture into a 2 quart casserole dish and top with cheese.
• Bake uncovered for 40 minutes.

SALMON AND ENOKI STIR-FRY WITH SHANGHAI NOODLES

Steps:

• Combine lemon zest, lemon juice, honey, soy sauce, grated ginger, crushed garlic, sesame oil, cayenne pepper, and black pepper in a small, high-sided bowl. Whisk marinade to combine.
• Place salmon in a bowl; just before starting to cook, pour 1/2 the marinade over the fish.
• Pour stock into a large pot and bring to a simmer.
• Heat oil in a wok over medium-high heat. Add carrots and stir-fry for 3 minutes. Add 1 tablespoon of stock. Add celery, onion, and an additional tablespoon or 2 of stock. Stir-fry until starting to soften but still crisp, about 4 minutes. Transfer vegetables to a warm bowl.
• Pour salmon and marinade into the wok. Increase heat to high and cook for 2 minutes. Return vegetables to the wok and reduce heat to low. Cook and flip the contents of the wok to gently, without stirring. Add a small amount of stock and cook 2 minutes more.
• Add noodles to the pot with the simmering stock; do not break them apart.
• Add bean sprouts, mushrooms, and remaining marinade to the wok. Simmer and flip to combine, 4 to 6 minutes more.
• Serve salmon stir-fry over cooked noodles; garnish with green onions.

GRILLED SALMON, SNAP PEAS AND SPRING MIX SALAD WITH CHOW MEIN NOODLES

Steps:

• Heat grill to medium-high heat.
• Whisk together brown sugar, hoisin sauce, soy sauce and crushed red pepper in small bowl until blended.
• Brush salmon with oil and season with salt and pepper, to taste. Grill 8 to 10 minutes, turning once, or until desired doneness. Generously brush both sides of fish with soy sauce mixture; cook additional 30 seconds per side.
• Combine salad blend, snap peas from pouch and red bell pepper in large bowl. Toss with Asian Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with grilled salmon and sprinkle with chow mein noodles.
• *Asian Vinaigrette: Whisk together 1/4 cup rice wine vinegar, 3 tablespoons canola oil, 2 teaspoons sesame oil, 2 teaspoons reduced sodium soy sauce until blended. Makes about 1/2 cup.

BAKED SALMON WITH ARUGULA AND SOBA NOODLES IN SOY GINGER SAUCE

Steps:

• Preheat oven to 400 degrees. Place salmon on a baking dish (be sure to spray your dish with non stick spray) .Salt and pepper the salmon to taste.Cook in the oven for 20 minutes. Cook the soba noodles per package instructions and set aside (let it cool). For the sauce, combine soy sauce, rice wine vinegar, hoisin sauce, scallion, ginger and garlic (reserve a tablespoon). Mix the sauce with soba noodles and argula. Place salmon on top and drizzle the reserved sauce.

TERIYAKI SALMON AND VEGETABLES WITH EGG NOODLES

Steps:

• Heat the vegetable oil in a wok or deep frying pan (skillet) over a high heat until smoking.
• Add the garlic and ginger (gingerroot) and cook for 30 seconds then add the soy sauce and maple syrup.
• Add the salmon pieces, gently sir-fry (scramble-fry) for 2 minutes and then add the spring onions (green onions), capsicum (bell pepper) and snow peas (mange tout).
• Stir-fry 2 more minutes and then add the sesame oil and lime juice.
• Stir in cooked noodles and mix well and serve immediately.

SWEET CHILI SALMON WITH THREE PEPPERS AND UDON NOODLES

Steps:

• Clean salmon, and place them in a shallow dish.
• Combine the ketchup, soy sauce, lime juice and zest, sugar, oil and chili in a small bowl.
• Pour over the salmon and marinate at least 30 minutes and up to 3 hours in the refrigerator.
• Remove the salmon from marinade, reserving marinade.
• Pan-fry or grill the salmon for three minutes each side, beginning with skinless side first.
• Remove salmon and allow to rest.
• At the same time, heat the olive oil in the wok.
• Add the peppers and stir-fry 5 minutes.
• At the end of this time they should be cooked, but not browned.
• Add the udon noodles to the wok, along with the reserved marinade.
• Stir well to combine with the peppers, and heat through, about 2 minutes.
• To serve, place a portion of noodles on each plate topped by a salmon fillet.
• Garnish with three pepper slices, one of each color.

SALMON LOVA WITH SOBA NOODLES AND CUCUMBER SALAD

Steps:

• Pour the warm water into a medium mixing bowl. Place the spring roll wraps in the water and press down until totally immersed. When the wraps are soft, remove from the water and using your fingertips, pat lightly with olive oil. Place the salmon fillet in the center of the wrapper and season with a pinch of salt and pepper. Fold the left and right sides of the wrap over the fish. Then fold the top and bottom. Turn over and pat with more olive oil. Repeat the process until all are completed.
• Using an ovenproof nonstick pan, heat the clarified butter. Place the salmon fillets in the pan, seam side down, lightly brown one side, turn over, and finish in a 400 degree oven for approximately 10 minutes. Plate with the soba noodles and cucumber salad and top the salmon with the beurre blanc. Garnish with julienned pickled ginger
• Cook the soba noodles according to the instructions on the package in boiling salted water until al dente, 6 to 8 minutes. Rinse and chill. Add the cucumbers, Japanese vinaigrette, and dashi to the noodles and gently toss together. Garnish with toasted sesame seeds.
• Put all the ingredients in a bowl and whisk until thoroughly blended. Process until the mixture is rough-textured, not completely smooth.

GRILLED SALMON, SNAP PEA AND SPRING MIX SALAD WITH CHOW MEIN NOODLES

Steps:

• Heat grill to medium-high heat.
• Whisk together brown sugar, hoisin sauce, soy sauce and crushed red pepper in small bowl until blended.
• Brush salmon with oil and season with salt and pepper, to taste. Grill 8 to 10 minutes, turning once, or until desired doneness. Generously brush both sides of fish with soy sauce mixture; cook additional 30 seconds per side.
• Combine salad blend, snap peas from pouch and red bell pepper in large bowl. Toss with Asian Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with grilled salmon and sprinkle with chow mein noodles.
• Asian Vinaigrette:
• Whisk together 1/4 cup rice wine vinegar, 3 tablespoons canola oil, 2 teaspoons sesame oil, 2 teaspoons reduced sodium soy sauce until blended. Makes about 1/2 cup.