Ginger Salmon Noodle Bowl
Chef and cookbook author Maya Wilson
Addie Camp Train Car Eatery and Wine Bar
Soldotna, Alaska
Chef Maya Wilson incorporates many local Alaska ingredients into the menu at Addie Camp Train Car Eatery and Wine Bar. She gained fame from her cookbook, Alaska from Scratch, and the dishes at the restaurant are inspired by those recipes. The centerpiece of this bowl is wild salmon, fished in nearby waters.
Ingredients
Sauce
1/3 cup soy sauce
¼ cup water
Juice of half a lime
¼ cup toasted sesame oil
3 tbsp. honey
3 tbsp. rice wine vinegar
4 cloves garlic
1 tbsp. chopped fresh ginger
3 tbsp. hoisin sauce
3 tbsp. peanut butter
Salmon
6 fillets (4 to 6 oz. each) wild salmon, pin bones and skin removed
14 oz. rice noodles
1 tbsp. avocado or vegetable oil
1 large red bell pepper, julienned
1 cup snow peas
½ cup roasted salted peanuts, chopped
½ cup sliced green onions
½ cup chopped cilantro
1 lime, cut into wedges
Sriracha sauce
Steps
1. In blender, combine all ingredients for sauce. Cover and blend until smooth.
2. For salmon: Place fillets in resealable plastic bag. Pour one-third of sauce over salmon; rserve remaining sauce. Seal bag and marinate salmon in refrigerator for 30 minutes.
3. Meanwhile, prepare rice noodles according to package directions.
4. In large skillet, heat oil over medium-high heat. Remove salmon fillets from marinade; shake off excess. Place fillets in hot skillet. Sear for 3 minutes, or until browned on the bottom; turn and cook 2 minutes longer for medium. Transfer salmon to large plate and allow to rest.
5. In same skillet, combine bell pepper and snow peas; cook, stirring constantly, 2 to 3 minutes, or until heated through and tender-crisp. Add reserved sauce to skillet and heat through. Add rice noodles to skillet and toss to coat with sauce.
6. To serve, distribute noodles and vegetables evenly among 6 individual bowls. Top each bowl with a salmon fillet. Sprinkle each serving generously with peanuts, green onion and cilantro. Serve with lime wedges and Sriracha sauce on the side.
Photo courtesy of Alaska Seafood Marketing Institute