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Pan Seared Glazed Salmon with Ramen Noodles and Asian Slaw

A defining feature of Asian cuisine is a harmony of tastes (salty, sweet, sour, bitter and spicy) and a use of complimentary and contrasting textures. All that sounds like a mouthwatering sensation. I created these recipes to make a cohesive Asian experience without spending a small fortune on unusual ingredients and a day alone chopping and chopping and chopping.
Here’s what you will experience. The salmon is seared and then basted with lemon, butter, honey, brown sugar and fish sauce. Creating a toasty exterior surrounding a soft, moist interior.
The cabbage and carrots in the Asian Slaw are comingled with an Asian infused dressing and topped with crispy fried shallots. Fresh cilantro and mint deliver pops of bright flavors.
Here is where I make life a little easier for us. I served this with Momofuku Soy and Scallion Noodles (they also have spicier versions for those who prefer the heat, not such a bad idea for a chilly night). Momofuku is a line of Asian products created by two Michelin starred chef, David Chang. It all started with his New York City restaurant, Momfuku Noodle Bar.
Asian Pacific countries love their sauces. Once again, when there is something great available, why recreate the “sauce”. Chili Crunch is an amazing sauce with an impactful punch to the taste buds. It is a crunchy, spicy chili oil that is the perfect balance of texture, heat and umami. Drizzle or dip your salmon, drizzle on the ramen noodles. Serve on the side and let everyone choose their own Asian experience.
When it comes to tastes and textures, I think we have it all covered without making this a production only capable of achieving through years of experience and a direct connection to all things Asian. Plus, we achieved such beautiful color on the plate.
Soy and Fish Sauce:
Most of us have soy sauce on hand and can find a thing or two to do with it. You may not be as familiar with Fish Sauce. Don’t let the name scare you, it does not taste fishy. The smell is strong, but the flavor is rich and deep. It is made from fermented anchovies. Don’t let that scare you either, the anchovies in Ceasar Dressing are what makes it so special.
A little goes along way. Add a teaspoon or two to marinara, salsas, marinades, dressings, BBQ sauce, burgers, soups, braising liquids, stews and even try a splash in your Bloody Mary. It will take these dishes to a new level with its deep savory (umami) boost!
Course Main Course, Salad, Side Dish
Cuisine Asian
Keyword coleslaw, ramen noodles, salmon
Servings 4 people

Ingredients

Fried Shallots

  • 2 Shallots peeled and cut into thin rings (1 cup)
  • ½ cup Canola Oil

Asian Slaw

  • 3 cups Green Cabbage shredded, approx. 1 ¼ lbs
  • 2 cups Red Cabbage shredded, approx. ¾ lbs
  • 1 cup Carrots shredded, approx. 6 ounces
  • 3 Green Onions sliced on the diagonal
  • ¼ cup Cilantro Leaves
  • ¼ cup Mint Leaves
  • Fried Shallots

Asian Infused Dressing

  • 3 tablespoons Rice Vinegar can substitute white wine vinegar
  • 3 tablespoons Soy Sauce
  • 2 teaspoons Fish Sauce
  • 2 tablespoons Lime Juice
  • 3 tablespoons Peanut Oil can substitute canola or avocado oil
  • 1 ½ tablespoons Sugar
  • ¼ teaspoon Red Chili Flakes up to ½ teaspoon if you like a little more heat
  • 2 Garlic Cloves minced

Pan Seared Salmon

  • 4 Salmon Filets 6-8 ounces each, skin on
  • High Heat Oil Canola, Peanut or Avocado
  • Salt and Fresh Ground Pepper
  • 1/2 cup Fresh Lemon Juice approximately 2 lemons
  • 2 tablespoons Clarified Butter Ghee or High Heat Oil
  • 4 tablespoons Honey
  • 2 tablespoon Light Brown Sugar
  • 2 teaspoon Fish Sauce

Ramen Noodles & Chili Crunch

  • Momofuku Ramen Noodles
  • Momofuku Chili Crunch or any other chili crunch brand

Instructions

Fried Shallots

  • In a medium saucepan, heat the oil over medium heat (around 300 degrees).
  • Add the onion rings with tongs. Keep tossing the onion rings, gently, to avoid them sticking together. Fry for 5-10 minutes or until they are golden brown (timing will depend on how hot your oil maintains).
  • Drain on paper towels. They can be stored in an airtight container for up to two weeks. They do not need to be refrigerated.

Asian Slaw and Dressing

  • Shred the cabbage and carrots. Add the green onions, cilantro leaves and mint. Toss to incorporate. It can be refrigerated until you’re ready to toss with dressing and serve.
  • In a small bowl, whisk together the vinegar, soy sauce, fish sauce, lime juice, peanut oil, sugar, red pepper flakes and garlic. It can be refrigerated until ready to toss with slaw and serve. Shake vigorously before dressing slaw.
  • Top the slaw with the crunchy onion rings just before serving.

Pan Seared Salmon

  • Bring the salmon to room temperature (leave out for 30 minutes ahead).
  • Melt the butter, honey, brown sugar, lemon juice and fish sauce in a small pan over low heat. Stir to incorporate all the ingredients. Keep warm on a low simmer. The sauce will thicken to a syrupy consistency.
  • Lightly coat salmon with oil. Season with salt and fresh ground pepper.
  • Heat a non-stick or cast-iron pan over medium heat.
  • Place the salmon skin side down and sear for 4-5 minutes. Shake pan occasionally to ensure it is not sticking. Flip the salmon and sear for another 3-4 minutes. Use your tongs, pushing down on the fish, to ensure the thinner sections are searing.
  • Reduce the heat to low. Flip back to the skin side down. Pour the sauce over the salmon. Cook for another 4-5 minutes. Use a dinner spoon to baste the salmon with the sauce the entire time. Be sure to get the glaze on the side, as well.
  • You should reach a temperature of 125 to 135 degrees, depending on how well-done you like your salmon.
  • Time may vary depending on the size and thickness of your filet. Make sure you get crispy skin and a golden sear on the top. Time for less or further cooking can be done while basting to ensure you get the doneness you prefer.

Ramen Noodles & Chili Crunch

  • Cook the ramen noodles according to package directions. Serve Chili Crunch on the side.