There is something so mouth-watering about crispy salmon. Especially when it is juicy and bursting with flavour. I always remove the skin because it’s not something I like to eat, but a crisp layer of flesh can still be achieved to rival any skin-on recipe. And of course, it’s a healthier option!
If you’re short on time after a busy day at work, this is perfect because it can be prepared and on the table within a 20 minutes.
I love soba noodles with this recipe because they have a beautifully nutty flavour and are really versatile. Definitely my favourite type of noodle! If you love noodle soups, these are perfect for that! Oh now I just want a big bowl of noodles… Whatever pasta accompaniment you go with, start cooking it before you prepare the rest of the dish. It can be ready to reheat and add to the saucy veg as soon as the salmon is done.
I usually have small amounts of a range of veg left in my fridge, which I save for recipes like this! You don’t have to stick to an ingredients list religiously; just throw in what you enjoy eating and watch the dish transform into your own creation before your eyes! On this occasion, I added spring onions (this is what the blog refers to as green onions), chestnut mushrooms (because I prefer the meatier texture and earthy flavour), 1tsp dried chilli’s (I couldn’t find the hot sauce!), frozen garden peas (instead of the snow peas), kale and red cabbage. All of this I stir-fried in the wok before adding the sauce.
The salmon is cooked under the grill. This was the quickest and most effective way to achieve a crispy top whilst ensuring the salmon was cooked all the way through and still juicy. My favourite part is mopping the marinade all over the fish every couple of minutes to ensure a wonderful layer of flavour.
Did I mention that this recipe is also really good for you?! Packed full of protein, vitamins, and healthy fats. My aching body loves to refuel with this after a session at the gym or run. It helps to repair those muscles and gives me the energy I need to feel great for the rest of the evening.
The recipe is written for 4 people but I made it for 2. You can cut the quantities in half or make the full amount and save the rest for lunch the next day J As you can tell from my notes above, I didn’t stick to the recipe closely, so my quantities varied. It can be adapted to however you like. If you would like the recipe amounts for what I made, then please just comment below.
Toss it all together to reheat the noodles, place the salmon on top, and serve. Voila. Perfection.
There is another Asian salmon recipe on the blog combing this versatile fish with rice noodles and asparagus. The ‘Asian’ ingredients aren’t much different to this dish, but used in a different way to create something complete different and just as special. This will be on a weeknight menu of mine very soon!
This blog showcases a lot of different types of recipe, so check it out and see what tickles your taste buds. I have spotted Pumpkin ravioli with brown butter sauce and pecans, oh yes please!
http://juliasalbum.com/2013/04/asian-salmon-and-noodles-recipe/
And as always, let me know what you think. Until next time…. Keep cooking! And remember; good, healthy, nutritious food doesn’t have to be complicated, expensive, time consuming or bland!
Love & Lemons xxx
Lemons Kitchen 
Looks AMAZING chef Lem ! 😀
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Wow, I am definitely going to try making this! 🙂 What did you do for the marinade? I want to achieve that dark, crispy layer on top!
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It’s s great go-to recipe if you have veg leftovers in the fridge. It can be adapted in many ways. If you do try it, let me know what you think 😊 The original recipe is linked in the blog, but it’s made up of soy sauce, honey, chicken stock and hot sauce. I used chilli flakes and powder instead of the hot sauce though because I couldn’t find the Tabasco!
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