Asian Barbecue Salmon with Sesame Noodles & Vegetables
 
Prep time
Cook time
Total time
 
Use the chili garlic sauce if you're craving some spice, or omit if you want a mild Asian barbecue flavor.
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Ingredients
  • ½ cup soy sauce or gluten-free tamari
  • 2 tablespoons brown sugar
  • 2 tablespoons barbecue sauce
  • 2 tablespoons toasted sesame oil, divided
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon chili garlic sauce (optional)
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 4 salmon fillets (about 1½ pounds)
  • 12 ounces dry rice noodles
  • 1 pound white mushrooms, sliced
  • 1 cup sugar snap peas
  • 1 large broccoli head, cut into bite-size florets
  • 2 to 3 green onions, thinly sliced, for garnish
  • Sesame seeds, for garnish
Instructions
  1. Preheat your oven to 400°F and grease a 9x13-inch baking dish.
  2. In a small saucepan, whisk together the soy sauce, brown sugar, barbecue sauce, 1 tablespoon sesame oil, rice vinegar, garlic, ginger, and chili garlic sauce (if using). Bring the sauce to a boil over high heat, and then reduce the heat to low.
  3. In a small bowl, whisk together the water and cornstarch until the cornstarch dissolves. Whisk the cornstarch mixture into the sauce in your pan. Cook, while whisking, until the sauce thickens, about 3 minutes. Remove the pan from the heat.
  4. Place the salmon filets in your prepared pan, skin side down. Pour 3 tablespoons of the sauce into a small bowl, and brush that sauce onto your salmon fillets.
  5. Bake the salmon for 15 minutes, or until it is just cooked through and flaky.
  6. While the salmon bakes, cook the noodles according to the package directions.
  7. Heat a large skillet over medium heat. Add the remaining 1 tablespoon sesame oil, followed by the mushrooms, snap peas, and broccoli. Sauté until the vegetables are crisp-tender, about 7 minutes. Add the noodles and the remaining sauce in you pan, and toss to combine.
  8. Dived the salmon and noodles between four plates. Garnish with sliced green onions and sesame seeds, to serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/asian-barbecue-salmon-sesame-noodles