Sesame Noodles With Seared Salmon
Sesame Noodles with pan seared Salmon
1/2 pound of linguine (half of box) or gluten free noodle of choice
3.5 T soy sauce
1.5 T sesame oil
1 T rice vinegar
3 cloves of garlic, minced
1 T brown sugar
2 tsp. sesame seeds (black or white, I used both)
1 tsp. red chili flakes (optional)
1/4 cup thinly sliced green onions
1/3 cup each chopped veggies of your choice (I used red cabbage, shredded carrots, red pepper, and green beans)
Optional: crushed roasted peanuts, green onion, and sesame seeds for garnish
Cook pasta (directions may vary depending on type of pasta) and finish with olive oil to prevent the pasta from sticking together after it is drained.
While the pasta is cooking, combine soy sauce, sesame oil, rice vinegar, garlic, brown sugar, chili flakes, sesame seeds, and green onions. If you are serving the dish with salmon, set a little marinade aside to brush on the filets before searing.
If you want some crunch, leave the veggies raw and add them at the end. I steamed and blanched my veggies for 2 minutes on the stove (bring a small pot of water to a boil, then drop your veggies in there for two minutes. Immediately run them under cold water to blanch/or stop the vegetables from overcooking)
Toss drained pasta in the marinade, add your veggies, garnish and enjoy! This can be eaten hot or cold.
Brush the sesame marinade on each salmon filet and season with salt and pepper.
On medium heat, sear them for about 4 minutes on each side.
Dress with lime juice.