Soy Ginger Salmon Noodles Recipes

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GINGER-SOY SALMON & ASIAN NOODLES



Ginger-Soy Salmon & Asian Noodles image

Can sub any other firm fish. From Chef Steph who was chosen as one of 24 finalist for Sears' Chef Challenge.

Provided by gailanng

Categories     Asian

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 20

4 (6 -8 ounce) salmon fillets (or other firm fish such as tuna, swordfish or halibut)
1/3 cup soy sauce
1/2 lime, juice of
1 teaspoon fresh ginger, finely minced
1 garlic clove, finely minced
4 tablespoons vegetable oil, divided
1 tablespoon rice wine vinegar
1 tablespoon honey
1/8 teaspoon black pepper
1/2 teaspoon hot sauce
1 lb linguine (can use any long pasta)
2 tablespoons vegetable oil
1/2 red bell pepper, thinly sliced
1/4 lb sugar snap pea
1/2 cup carrot, shredded
1 small onion, halved then thinly sliced
3 garlic cloves, finely chopped
1 tablespoon ginger, finely chopped
1/4 cup soy sauce
1/2 cup vegetable broth or 1/2 cup chicken broth

Steps:

  • Ginger-Soy Salmon: Place the salmon in a shallow baking dish or large pie plate. Whisk together all of the remaining ingredients but only 2 tablespoons of the vegetable oil. Pour the mixture over the salmon and turn the salmon to coat. Let marinate in the refrigerator for 20 - 30 minutes, turning once. Note: Can place fish in ziplock bag with marinade and massage to coat evenly.
  • Preheat a large non-stick skillet over medium-high heat and add the remaining 2 tablespoons of vegetable oil. Cook the salmon for 3-4 minutes per side. Serve each piece of salmon atop Asian-Style Noodles.
  • Asian-Style Noodles: Cook the pasta 1 minute shy of the package directions.
  • In the meantime, heat a large skillet or wok over med-high heat. Add the vegetable oil until it starts to smoke. Add the bell peppers and snap peas until they start to brown a little, about 2 minutes. Add the carrots and onion and cook 2 minutes. Reduce the heat to medium and add the garlic and ginger and cook one minute, stirring constantly so the garlic doesn't burn. Add the soy sauce and vegetable broth and let cook another 2 minutes. Add the pasta and cook another 2 minutes. Divide among four plates or shallow bowls, top with Asian-Marinated Salmon.

Nutrition Facts : Calories 897.1, Fat 29.8, SaturatedFat 4.4, Cholesterol 77.4, Sodium 2507.2, Carbohydrate 100.6, Fiber 6.3, Sugar 10.8, Protein 55.2

SOY GINGER SALMON NOODLES



Soy Ginger Salmon Noodles image

Just a few ingredients, and you have yourself an incredible salmon dish that is protein packed and a great source of omega-3.

Provided by Dannii

Categories     Main Course

Time 50m

Number Of Ingredients 14

240 g salmon filets
2 tbsp soy sauce
2 garlic cloves (crushed)
30 g ginger (grated)
1 tbsp honey
0.5 tbsp chilli sauce
1 tsp sesame oil
1 tbsp rice vinegar
300 g noodles
2 leaves Chinese cabbage (sliced)
70 g babycorn (halved length-ways)
sesame seeds
spring onions
red chilli

Steps:

  • Preheat your oven to 220°C/450°F/Gas 7. Mix all the sauce ingredients together (except the vinegar).
  • Pour two thirds of the sauce over the salmon fillets. Marinade in the fridge for 30 minutes.
  • Put in the oven and bake for 15 minutes.
  • Stir fry any vegetables that you are using along with the noodles (boil first if using dried noodles).
  • Add the rice vinegar to the remaining sauce and heat gently.
  • Serve the salmon on top of the noodles with the remaining sauce. Top with sesame seeds, sliced chillies and chopped spring onions (scallions).

Nutrition Facts : ServingSize 1 portion, Calories 517 kcal, Carbohydrate 58 g, Protein 37 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 66 mg, Sodium 1123 mg, Fiber 4 g, Sugar 14 g

GINGER-SOY SALMON WITH SOBA NOODLES



Ginger-Soy Salmon With Soba Noodles image

This is a yummy Japanese recipe that I love! It's SOO easy to make, and it turns out great! For a variation, replace the salmon fillet with fresh tuna and use somen noodles instead of soba.

Provided by Chelsea_

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

4 tablespoons Japanese soy sauce
1 tablespoon mirin (Japanese sweet rice wine)
1 tablespoon ginger, freshly grated
16 snow peas, ends trimmed
1 red pepper, ends julienned
3 spring onions, white stems only, sliced in half
2 large square pieces aluminium aluminum foil
360 g salmon fillets
180 g dried soba noodles

Steps:

  • Preheat the oven to 225C (440F).
  • Mix together the soy sauce, mirin and ginger in a bowl until well combined.
  • Arrange the vegetables evenly in the center of each piece of foil and place a salmon fillet on top.
  • Spoon equal amounts of the soy mixture over each.
  • Fold the foil over the fish and vegetables and seal the parcels (folding the edges together tightly).
  • Cook the parcels directly on the oven rack for 15 minutes.
  • Cook the soba noodles in boiling water for 4 minutes, drain and place evenly on each serving plate.
  • Transfer the fish and vegetables from the foil packets to each bed of noodles and drizzle with the reserved cooking liquid to serve.

Nutrition Facts : Calories 579.9, Fat 7.3, SaturatedFat 1.2, Cholesterol 93.6, Sodium 2897.1, Carbohydrate 78.8, Fiber 3.1, Sugar 4.9, Protein 54.7

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