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    You are at:Home»Dairy-Free Recipes»Asian Barbecue Salmon with Sesame Noodles & Vegetables

    Asian Barbecue Salmon with Sesame Noodles & Vegetables

    2
    By Alisa Fleming on February 25, 2021 Dairy-Free Recipes, Entrees

    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 and Vegetables Recipe - naturally dairy-free, nut-free, peanut-free, and optionally gluten-free. Wonderful for Fish Fridays! Delicious, flavorful, and healthy.

    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.

    Asian Barbecue Salmon with Sesame Noodles and Vegetables Recipe - naturally dairy-free, nut-free, peanut-free, and optionally gluten-free. Wonderful for Fish Fridays! Delicious, flavorful, and healthy.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!

    Asian Barbecue Salmon with Sesame Noodles & Vegetables
     
    Print
    Prep time
    10 mins
    Cook time
    30 mins
    Total time
    40 mins
     
    Use the chili garlic sauce if you're craving some spice, or omit if you want a mild Asian barbecue flavor.
    Author: Emily Weeks
    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.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Ayuriani on November 15, 2022 12:18 am

      Can I use rice vermicelli instead of rice noodles?

      Reply
      • Alisa Fleming on November 15, 2022 8:28 am

        Yes! Just heed the cooking time on your package. Most Asian noodles will be tasty with this.

        Reply

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