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Homemade Salmon with Ginger Noodles photo

Salmon with Ginger Noodles

Tender grilled salmon served over sesame-ginger rice noodles with radish, mint, and toasted sesame.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounces salmon steaks each about 1 inch thick (divide into 4 servings)
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • black pepper freshly ground, to taste
  • 4 ounces rice noodles brown rice noodles preferred; cooked according to package directions and drained
  • 1 tablespoon ginger root grated (Thai ginger/galangal may be used)
  • 1 tablespoon sesame oil
  • 1 tablespoon mustard oil optional
  • 1 radish thinly sliced
  • 1 tablespoon sesame seeds toasted over low heat until golden and fragrant
  • 1 tablespoon mint chopped
  • 2 tablespoons coconut milk

Equipment

  • grill or broiler
  • Tongs or spatula
  • small pot
  • Mixing Spoon
  • Measuring Spoons
  • Knife and cutting board
  • heatproof bowl or colander

Method
 

  1. Preheat a grill to medium-high (about 375°F) or preheat the broiler.
  2. Oil the grill grates or, if broiling, line a baking sheet with foil and spray with nonstick spray.
  3. Brush the salmon steaks with olive oil and season both sides with salt and freshly ground black pepper.
  4. If broiling: place salmon skin-side down on the prepared sheet and broil 3–5 minutes, then flip and broil another 3–5 minutes until opaque and flaky.
  5. If grilling: place salmon skin-side down on the oiled grates, cover, and cook 10–15 minutes until opaque in the center and flaky.
  6. Once cooked, divide each salmon steak in half to create four portions and keep warm.
  7. While fish cooks (or after), combine the cooked, drained rice noodles in a small pot over low heat with sesame oil, optional mustard oil, grated ginger, and coconut milk; stir gently until warm and evenly coated.
  8. Taste the noodles and adjust seasoning with a little salt and pepper if needed, then transfer to serving plates.
  9. Top the warm noodles with sliced radish, chopped mint, toasted sesame seeds, and a salmon portion per plate.

Notes

  • Use brown rice noodles for a nuttier flavor if desired.
  • Toast sesame seeds over low heat to avoid burning.
  • Galangal can replace ginger for a sharper flavor.
  • Mustard oil is optional and adds a pungent note if used.