Crisp Asian Salmon with Bok Choy and Rice Noodles
- 4 cup low-sodium chicken broth
- 1 Pound baby bok choy, cut into thin wedges
- 6 center-cut salmon filet with skin, about 6 ounces each
- 2 Tbsp vegetable oil
- 8 Ounce rice vermicelli, broken into 4-inch lengths
- 1 tsp sugar
- 2 clove garlic, minced
- 2 Tbsp minced fresh ginger
- 0.25 cup rice wine vinegars
- 0.25 cup low-sodium soy sauce
- 0.25 cup mirin
- 2 cup water
- 2 scallion, thinly sliced
1. In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil.
2. Meanwhile, bring a large pot of water to a boil. In a bowl, soak the rice noodles in very hot water until pliable, about 10 minutes. Drain the noodles and add them to the boiling water. Cook until tender, about 4 minutes. Drain and transfer to 6 shallow bowls.
3. In a large nonstick skillet, heat the oil until shimmering. Season the salmon filets with salt, add them to the skillet skin side down and cook over high heat until browned, about 4 minutes. Turn and cook until medium-rare, about 4 minutes longer. Set the filets on the noodles.
4. Add the bok choy to the boiling broth and cook until bright green, about 2 minutes. Using a slotted spoon, divide the greens among the bowls and spoon in the broth. Garnish with the scallions and serve.