- 4 (6 -8 ounce) salmon fillets (or other firm fish such as tuna, swordfish or halibut)
- 1⁄3 cup soy sauce
- 1⁄2 lime, juice of
- 1 teaspoon fresh ginger, finely minced
- 1 garlic clove, finely minced
- 4 tablespoons vegetable oil, divided
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1⁄8 teaspoon black pepper
- 1⁄2 teaspoon hot sauce
- 1 lb linguine (can use any long pasta)
- 2 tablespoons vegetable oil
- 1⁄2 red bell pepper, thinly sliced
- 1⁄4 lb sugar snap pea
- 1⁄2 cup carrot, shredded
- 1 small onion, halved then thinly sliced
- 3 garlic cloves, finely chopped
- 1 tablespoon ginger, finely chopped
- 1⁄4 cup soy sauce
- 1⁄2 cup vegetable broth or 1⁄2 cup chicken broth
Directions See How It's Made
- Ginger-Soy Salmon: Place the salmon in a shallow baking dish or large pie plate. Whisk together all of the remaining ingredients but only 2 tablespoons of the vegetable oil. Pour the mixture over the salmon and turn the salmon to coat. Let marinate in the refrigerator for 20 – 30 minutes, turning once. Note: Can place fish in ziplock bag with marinade and massage to coat evenly.
- Preheat a large non-stick skillet over medium-high heat and add the remaining 2 tablespoons of vegetable oil. Cook the salmon for 3-4 minutes per side. Serve each piece of salmon atop Asian-Style Noodles.
- Asian-Style Noodles: Cook the pasta 1 minute shy of the package directions.
- In the meantime, heat a large skillet or wok over med-high heat. Add the vegetable oil until it starts to smoke. Add the bell peppers and snap peas until they start to brown a little, about 2 minutes. Add the carrots and onion and cook 2 minutes. Reduce the heat to medium and add the garlic and ginger and cook one minute, stirring constantly so the garlic doesn’t burn. Add the soy sauce and vegetable broth and let cook another 2 minutes. Add the pasta and cook another 2 minutes. Divide among four plates or shallow bowls, top with Asian-Marinated Salmon.