Teriyaki Salmon Noodle Bowls
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Yield: Serves 2
Ingredients:
• 2 skinless salmon fillets (about 1 pound total), cut into small, bite-sized cubes
• ¼ cup teriyaki sauce
• Pinch black pepper
• Canola oil
• 8 ounces uncooked brown rice noodles (I use spaghetti style), cooked according to package instructions and held warm
• Sesame-Ginger Sauce (recipe below)
• Scallions, for garnish
• Sesame seeds, for garnish
Preparation:
-Place the cubed salmon into a bowl, and drizzle over the teriyaki sauce, plus sprinkle in some black pepper, and toss to coat well; allow to marinate for at least 30 minutes, or even overnight if making ahead.
-Place a non-stick grill pan (or even a skillet if you don’t have a grill pan) over medium heat, and drizzle in about 1 tablespoon of canola oil; once hot, add in the salmon cubes and sear just until cooked through and slightly caramelized; place onto a plate or into a bowl to hold.
-Place a large skillet over medium-high heat, and pour in about half of the Sesame-Ginger Sauce to start with; once warm, add in the cooked brown rice noodles, and using tongs, coat the noodles in the warm sauce, adding more sauce as needed.
-Add the warm noodles to a bowl, and top with about half of the grilled teriyaki salmon, plus some scallions and a sprinkle of the sesame seeds.
Sesame-Ginger Sauce Ingredients:
• ¼ cup soy sauce (you can use low-sodium, if preferred)
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, pressed through garlic press
• 1 tablespoon brown sugar
• 1 chile pepper, seeded and minced
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds
• 2 tablespoons canola (or vegetable) oil
Preparation:
-Add all ingredients to a jar with a lid (or, if you don’t have one, use a bowl) and vigorously shake until well-blended and emulsified (you can whisk everything if using a bowl); use immediately, or keep in fridge until ready to use.
Slightly adapted from a recipe from thecozyapron.com