Wild Alaska Salmon Ramen
Create an Asian soup bowl with mostly pantry ingredients, Wild Alaska salmon and instant ramen noodles.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Servings: 4
- Yield: 4 servings
Ingredients
Salmon
- 1 pound Wild Alaska salmon fillet, skinless
- 1⁄4 cup teriyaki marinade, divided
Vegetables
- 1 cup broccoli florets
- 1⁄2 cup shredded carrot
Soup and Garnish
- 2 (3 ounces each) instant ramen noodle packages
- 1 quart water
- 1 small red chili pepper, cut lengthwise, seeded and thinly sliced
- 2 green onions, thinly sliced
- 1⁄2 cup mung bean sprouts, washed
- 2 tablespoons toasted sesame seeds
- 4 hard-cooked eggs, halved
- 1 sheet of nori, slivered
Preparation
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Step 1 Marinate salmon
Wash salmon fillet, pat dry then cut into bite-sized pieces. Place in a bowl, pour on 3 tablespoons of the marinade and toss to coat. Marinate 15 minutes or up to 1 hour.
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Step 2 Make soup
Add 2 instant noodle spice mix and 1 quart water to a large pot; bring to a boil. Add the broccoli; simmer for 5 minutes. Stir in the carrots after 4 minutes cooking time.
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Step 3 Poach salmon
Add the salmon with marinade to the soup pot. Break ramen noodles into large chunks then add into soup, along with the chili pepper, remaining marinade and green onions. Cover the pot; turn heat to very low temperature and steep for 5 to 8 minutes to cook the salmon and noodles.
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Step 4 Garnish to serve
Pour soup into warmed bowls; add the sprouts. Garnish with sesame seeds, egg halves and nori shreds to serve.
