Roasted King Salmon

By akselden

Ingredients

• 3 tbsp unsalted butter, at room temperature
• 1 tbsp minced fresh herbs, such as
• rosemary, parsley and thyme
• 8 salmon filets, about 6 oz. each
• Salt and pepper
• 3/4 cup vegetable broth
• 2 tbsp rice wine vinegar
• 2 tbsp sake
• 1 tbsp brown sugar
• 2 tbsp peanut oil
• 1 - clove garlic, minced
• 4 baby bok choy, halved and blanched
• 1 pkg. (3 1/2 oz.) enoki mushrooms, trimmed
• 1 tbsp cornstarch
• 1 pkg. (8 oz.) udon noodles, cooked

Preparation

Step 1

1 Heat oven to 400°F.
2 In small bowl combine butter and herbs.
3 Spread butter mixture over salmon and season with salt and pepper.
4 In small bowl combine vegetable broth, vinegar, sake and brown sugar.
5 Place salmon on foil lined baking sheet and roast 10-12 min., or until cooked through. 6 While salmon is roasting, heat peanut oil in large nonstick skillet over medium-high heat.
7 Add garlic and cook 30 seconds; add bok choy and mushrooms and cook until bok choy is heated through, 1-2 min.
8 Combine cornstarch with 1 tbsp water and stir well.
9 Add vegetable broth mixture to skillet and heat until boiling.
10 Stir in cornstarch mixture and cook until slightly thickened.
11 Place noodles on serving plate.