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As another season of Lent comes around so do the seafood recipes! We LOVED this one. As usual I grilled the fish rather than broiling, but the instructions below list how to broil the fish. The flavor is amazing and I liked the different textures in the pasta. For sure a repeat dish for us!

Asian Salmon and Noodles

(Adapted from Julia’s Album)


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1 tablespoons cooking oil
5 green onions, chopped
1 tablespoon sesame seeds
7-10 regular button mushrooms, sliced, or 1 Portobello mushroom, sliced
1/4 cup soy sauce
1/4 cup honey
1/4 cup chicken stock
1 or 2 tablespoons sesame oil
1 teaspoon Sriracha sauce (substitute with any other hot sauce if you don’t have Sriracha)
60 snow peas, ends trimmed (sorry, I didn’t have a scale, so I counted them). I think it’s about 2 or 3 cups
1/2 lb pasta, preferably Fettuccine (half a pound)

Heat cooking oil in a large frying pan on medium heat. Add chopped green onions and sesame seeds and sauté for 2-3 minutes.

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Add sliced mushrooms and cook for another 2 minutes on medium heat.

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Remove the pan from the heat, and add soy sauce, honey, chicken stock, sesame oil, Sriracha – mix everything well to combine.

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In a separate pan, boil snow peas 3-5 minutes until tender but still crunchy. Drain.

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In another large pan, bring water to boil and cook pasta for 10-12 minutes or longer (according to pasta instructions) al dente. Drain.

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Add drained snow peas and pasta to the vegetables and sauce in the large frying pan with vegetables from step 1. Mix everything well and heat everything through on medium-low heat.

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2 tablespoons cooking oil
1 pound salmon
salt & pepper
1 tablespoon honey
1 tablespoon soy sauce


Preheat broiler. Heat large skillet on high heat. Season salmon on non-skin side with salt & pepper, generously. Add oil to the hot skillet: the oil should sizzle. Add salmon to the skillet non-skin side down (skin side up) and sear for 4 minutes, moving the fish around the skillet to make sure oil coats the surface of the fish and that the fish is not sticking to the pan while searing. (I grilled ours)

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After these 4 minutes, turn the fish over to the skin side and sear for another 3 minutes on high heat. After searing on the skin side, you can actually remove salmon skin easily at this point and discard, if you don’t like to eat it.

Mix honey and soy sauce together, heating it a little bit in microwave or on stove top to soften the honey. Brush top of salmon with the honey-soy sauce. Place salmon under the broiler for 3 minutes, watching carefully not to burn salmon. Brush with more sauce midway through broiling, if desired. Broil for a total of 3 minutes until the top of salmon becomes a little charred.

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At this point, salmon is ready to be served. Or, you can keep salmon covered until you’re ready to serve. If your salmon is a little bit undercooked in the middle, then keeping it covered for several minutes before serving will also allow the salmon to continue cooking and it will be perfectly done and not dry when you’re ready to serve!

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