I noticed a great price on salmon this week, and thought this Asian barbecue salmon recipe would be a delicious way to enjoy it. This is a complete meal, that’s naturally dairy-free and optionally gluten-free, but full of so much flavor and nutrition. It uses simple mushrooms, broccoli, and snap peas, though I’ve included some alternative vegetable options below. I think you’ll love it for Fish Fridays!
Asian Barbecue Salmon with Sesame Noodles & Various Vegetables
This recipe uses white button mushrooms, which are the easiest to find and usually the least expensive. But you can use cremini, or even shiitake if you have them available. Both are amazing in Asian dishes, and provide a natural does of vitamin D, selenium, and B vitamins.
Alternatives for the snap peas include shelled edamame or snow peas. And you can certainly use baby bok choy instead of broccoli for a twist. Both are cruciferous vegetables, rich in calcium and vitamin K, that go wonderfully with Asian dishes like this one.
This recipe was created by Emily Weeks of Zen and Spice, and shared with us by the Mushroom Council.
Special Diet Notes: Asian Barbecue Salmon
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, and nut-free.
For soy-free Asian barbecue salmon, you can use coconut aminos, but might want to reduce the brown sugar by 1/2 tablespoon and add a pinch of salt. And make sure you choose a barbecue sauce that meets your dietary needs and tastes!
- 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
- Preheat your oven to 400°F and grease a 9x13-inch baking dish.
- 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.
- 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.
- 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.
- Bake the salmon for 15 minutes, or until it is just cooked through and flaky.
- While the salmon bakes, cook the noodles according to the package directions.
- 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.
- Dived the salmon and noodles between four plates. Garnish with sliced green onions and sesame seeds, to serve.
Can I use rice vermicelli instead of rice noodles?
Yes! Just heed the cooking time on your package. Most Asian noodles will be tasty with this.