It’s finally May. A month I look forward to all year because that means it’s the beginning of salmon season and the markets are full of my favorite pink fish. Salmon is my biggest comfort food. So, when I had a rough day at work and came home to find the house a wreck and tiny dirty foot prints on the walls of my den, I knew instantly I needed a big bowl of comfort. Thus, the Thai Salmon Noodle Bowl was created.
Thai Salmon Noodle Bowl
Enticing wild-caught salmon on top of one of my favorite salads inspired by R+D Kitchen’s Thai Peanut Salad — how could I go wrong? The combination was an explosion of happiness and I completely forgot about the fact I had to clean foot prints off the walls of my living room. I mean really, I built the girl a rock wall in her room so this would stop happening. Why, for the love, must she try to scale every wall in this house with her dirty little no-shoe-wearing feet?
Tender flaky salmon with a honey-miso glaze, delicately sits on a bed of silky noodles, mango, avocado, radicchio, carrots, mint, basil, and peanuts tossed with a deliciously refreshing vinaigrette. Don’t let the long list of ingredients deter you. If you can boil noodles, tear mint, and open an oven door, you can handle this beautiful Thai Salmon Bowl.
Cheers! I’m off to scrub walls.
wine: (white) Australian Riesling, Junmai Sake
beer: Asian Lagers and Witbier
cocktail: Double Eagle
Tender flaky salmon with a honey-miso glaze, delicately sits on a bed of silky noodles, mango, avocado, radicchio, carrots, mint, basil, and peanuts tossed with a deliciously refreshing vinaigrette.
- 4 6-ounce wild-caught sockeye salmon filets
- 1 tablespoon white (shiro) miso
- 1 teaspoon sherry vinegar
- 1 teaspoon honey
- 1 tablespoon sesame seeds
- 1/4 cup lime juice
- 1/4 cup peanut oil
- 1 tablespoons fish sauce
- 1 tablespoon lite soy sauce
- 2 tablespoons honey
- 1 tablespoon toasted sesame soil
- 1 teaspoon chili paste, optional
- 1 teaspoon lime zest, grated
- 1 garlic clove, minced
- 1 1/2 inch ginger, peeled and grated
- 8 ounces ramen or lo mein noodles
- 2 cups arugula
- 1 cup watercress, stems removed
- 1 cup radicchio, finely shredded
- 2 medium carrots, peeled and grated
- 2 fresno chilies, thinly sliced
- 1/2 cup loosely packed cilantro
- 1/2 cup loosely packed mint leaves, torn
- 1/2 cup loosely packed basil, torn
- 1/4 cup roasted and salted peanuts
- 1 large mango, peeled, cut into 1-inch cubes
- 1 hass avocado, cut into 1-inch cubes
- Scallions, thinly sliced
- Preheat oven to 425°F.
- Place salmon on a baking sheet lined with parchment paper. In a bowl, mix to combine miso, vinegar, and honey. Brush mixture onto salmon evenly and top each filet with sesame seeds. Roast salmon for 10 to 12 minutes (10 minutes for medium-rare / 12 minutes for medium) until it easily flakes with a fork.
- While the salmon is cooking, boil the ramen noodles according to the package instructions. When complete, rinse briefly with cool water to stop the cooking process.
- To make the vinaigrette, whisk lime juice, peanut oil, fish sauce, soy sauce, honey, sesame oil, chili paste, lime zest, garlic, and ginger in a bowl.
- In a large bowl, toss to combine noodles, arugula, watercress, radicchio, carrots, chilies, cilantro, mint, basil, peanuts, and vinaigrette. Add mango and avocado and gently toss.
- Divide noodles into serving bowls, top with salmon, and garnish with scallions. Serve with a squeeze of lime if desired.
Tip: Prepare ingredients before cooking the salmon for fast assembly.
Vinaigrette can be made two days in advance.
Can be served hot or cold.