Ginger Peanut Salmon Noodle Bowls from The Alaska From Scratch Cookbook

The Alaska From Scratch cookbook by Maya Wilson is our new favorite. Full of simple, yet delicious recipes, every meal we've made by Maya is a hit. Here's her recipe for Ginger Peanut Salmon Noodle Bowls that she generously shared with us. This tasty bowl is an explosion of flavors and we can't get enough of it. 

Ginger Peanut Salmon Noodle Bowls
Makes 6 servings
On one of our trips to Idaho to visit my wife’s cousins, I was tasked with making dinner for a whole crew of their friends who were coming over. I knew immediately that I would make a version of these noodles, my go-to recipe for satisfying a hungry crowd. That night I used shrimp and chicken thighs as the proteins in the dish and added carrots to the mix of vegetables. Sometimes I use wide rice noodles, other times I use thin. This recipe is highly adaptable, so feel free to play around with the proteins and the vegetables in this one, customizing it to your liking. In this version, I’m using seared wild Alaska salmon fillets and crisp green snow peas. It’s the addicting sauce and salty roasted peanuts on top that really make this recipe a tried-and-true crowd-pleaser.

For the sauce:

  • 1⁄3 cup soy sauce
  • 1⁄4 cup water
  • Juice of half a lime
  • 1⁄4 cup toasted sesame oil
  • 3 tablespoons honey
  • 3 tablespoons rice wine
  • vinegar
  • 4 cloves garlic
  • 1 tablespoon chopped
  • fresh ginger

Ingredients: 

  • 3 tablespoons hoisin sauce
  • 3 tablespoons peanut butter
  • 6 fillets (4–6 ounces each) wild Alaska salmon, pin bones and skin removed
  • 14 ounces rice noodles
  • 1 tablespoon avocado or
  • vegetable oil
  • 1 large red bell pepper,
  • julienned
  • 1 cup snow peas
  • 1⁄2 cup roasted salted
  • peanuts, chopped
  • 1⁄2 cup sliced green onions
  • 1⁄2 cup cilantro, chopped


For serving:

  • 1 lime, cut into wedges
  • Sriracha sauce

PREPARATION

1. To make the sauce: In a blender, combine the soy sauce, water, lime
juice, sesame oil, honey, vinegar, garlic, ginger, hoisin sauce, and peanut butter. Blend until smooth.

2. Place the salmon fillets in a resealable plastic bag and pour one-third of the
sauce over the salmon to coat. (Reserve the remaining sauce.) Seal and marinate in the refrigerator for 30 minutes.

3. Meanwhile, begin preparing the rice noodles according to package directions.

4. In a large skillet, heat the oil over medium-high heat. Remove the salmon fillets from the marinade, shaking off the excess, and place them in the hot skillet. Sear for 3 minutes, or until browned on the bottom, and then turn and cook for 2 minutes for medium. Transfer the salmon to a plate and allow to rest. Add the bell pepper and snow peas to the skillet and cook, stirring constantly, for 2 to 3 minutes, or until heated through and tender- crisp. Add the reserved sauce to the skillet and heat through. Add the noodles to the pan and toss to coat with the sauce. Distribute the noodles and vegetables evenly among 6 serving bowls. Top each bowl with a salmon fillet. Sprinkle each plate generously with peanuts, green onions, and cilantro. Serve with lime wedges and Sriracha sauce on the side.

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“Reprinted from ALASKA FROM SCRATCH. Copyright © 2018 by Maya Wilson. Photographs copyright © 2018 by Maya Wilson. Published by Rodale Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.”




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