Noodles With Flaked Salmon and Crispy Bok Choy Slaw

noodles-salmon-bok-choy-slaw
Photo by Charles Masters
Noodles With Flaked Salmon and Crispy Bok Choy Slaw 3.8 27 5 1
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  • Serves 4
  • Hands-On Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 610 calories
    • Fat 18 g (2 g saturated fat)
    • Cholesterol 60 mg
    • Sodium 820 mg
    • Protein 32 g
    • Carbohydrate 82 g
    • Sugar 15 g
    • Fiber 5 g
    • Iron 5 mg
    • Calcium 145 mg

Heat oven to 425° F. Line a baking sheet with foil.

Combine the salmon and 1/4 cup of the teriyaki sauce in a bowl. Toss to coat. Let marinate for 20 minutes. Transfer the salmon to the prepared baking sheet. (Discard the extra marinade.) Roast until opaque throughout, 12 to 14 minutes. Flake into large pieces.

Meanwhile, cook the noodles according to the package directions.

Ingredients

  1. Check 1 1-pound piece boneless, skinless salmon
  2. Check 1/4 cup plus 3 tablespoons teriyaki sauce
  3. Check 3/4 pound lo mein noodles
  4. Check 3 tablespoons canola oil
  5. Check 2 tablespoons fresh lime juice
  6. Check Kosher salt
  7. Check black pepper
  8. Check 1 pound baby bok choy, sliced
  9. Check 2 scallions, sliced
  10. Check 1 red chili (such as Fresno), chopped
  11. Check 1/4 cup fresh mint, torn

Directions

  1. Heat oven to 425° F. Line a baking sheet with foil.
  2. Combine the salmon and 1/4 cup of the teriyaki sauce in a bowl. Toss to coat. Let marinate for 20 minutes. Transfer the salmon to the prepared baking sheet. (Discard the extra marinade.) Roast until opaque throughout, 12 to 14 minutes. Flake into large pieces.
  3. Meanwhile, cook the noodles according to the package directions.
  4. Whisk together the oil, lime juice, the remaining 3 tablespoons of teriyaki sauce, and 1/4 teaspoon each salt and pepper. Add the bok choy, scallions, chili, and mint and toss to combine.
  5. Serve the noodles topped with the salmon, slaw, and any remaining dressing.