Seared Salmon Noodles With Scallions

salmon-noodles-scallions
Photo by Jen Causey
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 858 calories
    • Fat 40 g
    • Sat Fat 5 g
    • Cholesterol 90 mg
    • Sodium 724 mg
    • Protein 50 g
    • Carbohydrate 75 g
    • Sugar 11 g
    • Fiber 9 g
    • Iron 6 mg
    • Calcium 93 mg

Cook the noodles according to the 
package directions; drain and rinse.

Combine the vinegar, sesame oil, and 
3½ tablespoons of the canola oil in a large bowl. Add the noodles, snow peas, and carrots; toss to combine.

Heat the remaining canola oil in a large nonstick skillet over medium-high. 
Add the salmon and sprinkle with the salt; cook 1 minute. Reduce heat to medium-low; cook until golden brown on the bottom and mostly cooked through, about 4 minutes. Turn and cook 2 minutes. Transfer to a plate; let cool slightly.

Ingredients

  1. Check 12 ounces udon noodles, uncooked
  2. Check ¼ cup rice wine vinegar
  3. Check tablespoons sesame oil
  4. Check ¼ cup plus 2 teaspoons canola oil, divided
  5. Check 6 ounces snow peas, 
thinly sliced (about 2¼ cups)
  6. Check 2 carrots, thinly sliced
  7. Check pounds skinless salmon fillet, cut into 
4 equal portions
  8. Check ½ teaspoon kosher salt
  9. Check ½ cup roughly 
chopped roasted, salted peanuts
  10. Check ¼ cup thinly sliced scallions

Directions

  1. Cook the noodles according to the 
package directions; drain and rinse.
  2. Combine the vinegar, sesame oil, and 
3½ tablespoons of the canola oil in a large bowl. Add the noodles, snow peas, and carrots; toss to combine.
  3. Heat the remaining canola oil in a large nonstick skillet over medium-high. 
Add the salmon and sprinkle with the salt; cook 1 minute. Reduce heat to medium-low; cook until golden brown on the bottom and mostly cooked through, about 4 minutes. Turn and cook 2 minutes. Transfer to a plate; let cool slightly.
  4. Divide the noodles evenly among 4 plates. Top with the salmon and sprinkle evenly with the peanuts and scallions.