Furikake, a classic Japanese seasoning that often includes seaweed and sesame seeds, is the perfect garnish for tonight’s seared salmon and stir-fried udon noodles. The noodles turn delightfully chewy in just a few minutes when added to the pan with a bit of water—blending in seamlessly with sautéed peppers and bok choy in a savory and sweet soy-based sauce.
Ingredients
Ingredients
- 2 Skin-On Salmon Fillets
- 1/2 lb Fresh Udon Noodles
- 4 oz Sweet Peppers
- 2 Garlic
- 2 Scallions
- 1/2 lb Baby Bok Choy
- 1 1-Inch Piece Ginger
- 1 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 1 tbsp Sushi Sauce
- 1 tsp Furikake
Instructions
Instructions
Prepare the ingredients:
Wash and dry the fresh produce. Cut off and discard the pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice crosswise. Peel and finely chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; roughly chop.
Cook the salmon:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked to your desired degree of doneness. Turn off the heat.
Start the stir-fry:
While the salmon cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.
Add the aromatics & bok choy:
Add the garlic, ginger, white bottoms of the scallions, and bok choy to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the vinegar; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined.
Finish the stir-fry:
Add the noodles (carefully separating with your hands before adding) and ⅓ cup of water to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until the noodles are coated and heated through. Turn off the heat; stir in the sushi sauce and sesame oil. Season with salt and pepper to taste.
Plate your dish:
Divide the finished stir-fry between 2 dishes. Top with the cooked salmon fillets. Garnish with the green tops of the scallions and furikake. Enjoy!