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Because nothing is better than great food... except enjoying it with someone special!


Teriyaki Salmon & Peanut Noodles


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Andrew won Amanda over with this salmon. Paired with the peanut noodles we first made to bring to a barbecue, this salmon has become one of our go-to meals.

The salmon is super easy, and the noodles are best chilled.

For the Noodles:
- 1/2 lb. Asian egg or soba noodles
- 1/3 cup creamy peanut butter
- 3 tbsp. sesame oil
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 garlic clove, pressed
- 1 jalapeno
- 1 carrot, shredded
- 1/4 cup chopped scallions

Boil the noodles according to package instructions. Drain and rinse under cold water.

In a medium mixing bowl, whisk together the peanut butter, oil, soy sauce and vinegar. Add the pressed garlic. Slice jalapeno in half, scoop out seeds and cut into 1 inch segments. Squeeze the juice from those segments individually by placing face-down in garlic press. Add juice to mixture and whisk.

Pour mixture over noodles in large bowl. Toss in carrot shreds and scallions. Refrigerate until dinner time.

For the Salmon:
- 1/2 lb to 3/4 Salmon fillet (with skin)
- 1/4 cup teriyaki sauce (our favorite is Soy Vay Veri Veri Teriyaki)
- 1 tbsp. sesame seeds

In a ziplock bag, marinade salmon in teriyaki sauce with sesame seeds for at least 1 hour.

Set oven to broil - high for thin fillets, low for thick fillets. Place marinaded salmon on foil-covered baking sheet and pour excess marinade over top. A good rule is to broil fillet 12 minutes per 1 inch of thickness. You may need to change the foil if excess sauce burns and smokes.

Salmon is finished when fish easily pulls off of skin.

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