Spicy Soy Glazed Salmon Pasta

Salmon is one of my very favorite things to cook for myself.

No one else in my family will even take a courtesy bite of any kind of salmon, so I get to eat it all!

This salmon recipe pairs pan-seared Sockeye salmon with rice noodles and veggies in a sweet, spicy soy sauce. The sauce coats each rice noodle, giving you sweet and heat in every bite. It takes about fifteen to twenty minutes from start to finish, so it is the perfect weeknight meal. 

You can play around with different proteins for anyone in your family as adverse to salmon as mine, and the veggie combinations are endless! 


You will need: 

(This serves one for dinner, but I usually get about two meals from it)

1 fillet of Sockeye salmon
1 tablespoon vegetable oil
1/4 cup + 1 tablespoon light brown sugar
1/2 cup low-sodium soy sauce
2-3 tsp. Sriracha (adjust depending on your taste)
1/2 tsp. grated fresh ginger (optional)
Kosher salt & pepper
Assorted veggies, diced (I used a portabella cap, 1/2 of a zucchini, 1/2 red pepper, 1/4 red onion)
1 good handful of medium or large rice noodles

Chop your veggies and prepare your sauce by adding the brown sugar, Sriracha, ginger and soy sauce to a measuring cup and microwaving for 2 minutes. Stir and set aside.

Heat your oil to high. Salt and pepper your salmon fillet. 

Sear for 2-3 minutes, skin side up, then flip and cook skin side down over medium heat for about 5 more minutes until salmon is cooked all the way through.

In the last few minutes of cooking the salmon, move it over to the side and saute your veggies (or you can cook the salmon through and remove it from the pan, your choice!).

Meanwhile, cook the rice noodles by boiling a pot of water and dropping the noodles into the pot. Turn the heat off and allow the noodles to soften for about 5 or so minutes until tender (just keep checking them- you can take them out when they are a little under-cooked since they will cook a little more in the pan.

Remove your salmon to a plate and add the noodles directly from the pot into the pan (spoiler alert- don't drain your noodles, you're going to need some of the water!).

Pour the sauce into the pan and add about 1/4 cup pasta water (I just eyeball it).

Toss the noodles to coat them with the sauce and cook for another 2-3 minutes over medium heat.

Once your rice noodles are coated with sauce, place some in a pasta bowl along with the veggies.

Peel off the salmon skin and add the salmon to the bowl. 

Spoon more sauce from the pan over the entire dish.

Devour.

This dish reheats beautifully

In case you missed my sous-chef, she was playing with homemade silly putty while I cooked.

Stay tuned for our silly putty recipe next week!