Crisp Asian Salmon with Bok Choy and Rice Noodles

By Kplmrm

Ingredients

• 4 cups low-sodium chicken broth
• 2 cups water
• 1/4 cup mirin
• 1/4 cup low-sodium soy sauce
• 1/4 cup rice wine vinegar
• 2 tablespoons minced fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 8 ounces rice vermicelli, broken into 4-inch lengths
• 2 tablespoons vegetable oil
• 6 center-cut salmon fillets with skin (about 6 ounces each)
• Salt
• 1 pound baby bok choy, cut into thin wedges
• 2 scallions, thinly sliced

Details

Servings 6
Adapted from foodandwine.com

Preparation

Step 1

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 fillets 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 fillets 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.