Coconut Free Classic Salmon Noodle Bowls
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Learn more āIngredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
For the broth
- 4 cups low-sodium chicken broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, grated
- 2 garlic cloves, minced
- 1 tsp chili garlic sauce
For the noodles and vegetables
- 8 oz ramen noodles or thin wheat noodles
- 2 cups baby bok choy, halved lengthwise
- 1 cup shredded carrots
- 1 tbsp neutral oil (such as canola or avocado oil)
For serving
- 3 scallions, thinly sliced
- 1 tbsp sesame seeds
- 1ā2 tsp sriracha (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, honey, sesame oil, and grated ginger for the salmon glaze. Pat the salmon fillets dry with paper towels and spoon the glaze evenly over the flesh side of each fillet. Set aside while you prepare the broth.
- 2
In a medium saucepan over medium heat, combine the chicken broth, soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and chili garlic sauce. Bring to a gentle simmer, stirring occasionally, until the garlic is fragrant and the broth is heated through, about 5 minutes. Reduce heat to low and keep warm.
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