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.
For the sauce:
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.
“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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