Dinner Recipes

Soy-Poached Salmon & Rice Noodles

Salmon, asparagus, springy rice noodles — this one-pot meal is decidedly light in profile, and yet it delivers a big umami-filled punch. That’s achieved by cooking the salmon and asparagus in a broth redolent with ginger, garlic, and soy sauce, so they’re already super flavorful. Then you layer on a sauce inspired by Asian foodways: think chile peppers, oyster sauce, lime, ginger, basil, and a wee bit of sugar for balance.

In the test kitchen, we loved how all the flavors and textures in this dish came together — the crisply tender asparagus and peppery basil are a harbinger of spring for sure.

Soy-Poached Salmon & Rice Noodles
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Dinner

Soy-Poached Salmon & Rice Noodles

Serves: 2

Ingredients

For the Thai chile sauce:

1 Thai chile, thinly sliced
1 green onion, thinly sliced
3 garlic cloves, minced
2 Tbsp freshly squeezed lime juice
1 Tbsp oyster sauce
1 Tbsp sesame oil
1 tsp granulated sugar

For the salmon:

½ cup soy sauce
¼ cup mirin
¼ cup rice vinegar
3 garlic cloves, smashed
1” knob ginger, skin-on, thinly sliced
2 green onions, roughly chopped
1 lb salmon fillet, skin removed
1 bunch asparagus, ends trimmed, cut in half lengthwise
1 (8 oz) package rice noodles, cooked according to package instructions
Torn basil leaves, for garnish

Directions

  1. To make the Thai chile sauce: In a small bowl, whisk together the Thai chile, green onion, garlic, lime juice, oyster sauce, sesame oil, and sugar. Set aside.

  2. To cook the salmon: In a medium pot, combine 3 cups of water, soy sauce, mirin, rice vinegar, garlic, ginger, and green onions. Bring to a simmer.

  3. Slice the salmon into two portions and carefully add to the broth.

  4. Cook the salmon at just below a simmer until it starts to flake, 10 to 12 minutes, or until it registers 140º on an instant-read thermometer.

  5. Using a slotted spoon, remove the salmon from the broth and transfer to a plate lined with a paper towel.

  6. Immediately add the asparagus to the broth and cook until bright green and tender, 2 to 3 minutes. Remove the asparagus from the broth and set it on the same plate as the salmon.

  7. Arrange the cooked noodles on a serving platter and top with the salmon and asparagus. Drizzle with the Thai chile sauce and garnish with the basil leaves. Enjoy!

Calculate nutrition information for this recipe.