Sweet Soy-Soaked Salmon Fillets over Noodley Veggies

In Rachael Ray's Book of 10

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

•  salt
• 1⁄2 lb  long cut pasta, the thinnest you have on hand
• 6  tablespoons tamari
•  fresh ginger, peeled and grated (a 3-inch piece)
• 1  lime, juice of, plus more to taste
• 1⁄4 teaspoon red pepper flakes
• 4  salmon fillets
•  Broccolini (one large bundle)
• 1  large carrot
• 4 -5  garlic cloves
• 1  large red bell pepper
• 4  scallions, trimmed
• 2  teaspoons sugar
• 3⁄4 cup  chicken stock

Directions

1. Place a large pot of water with a tight-fitting lid over high heat and bring to a boil.
2. Once it comes to a boil, add in salt and pasta; cook the pasta according to the package directions to al dente; drain thoroughly.
3. While the pasta cooks, in a shallow dish, combine the tamari, ginger, lime juice, and the red pepper flakes; add the salmon fillets, turn to coat, and marinate for about 5 minutes.
4. Trim the broccolini ends; place 2-3 inches of water in a large nonstick skillet; add salt to the water along with the trimmed broccolini; cover with a lid or some foil and bring up to a bubble; simmer for 4-5 minutes, until tender.
5. While the broccolini is cooking, chop up the rest of the veggies and reserve them on your cutting board or on a plate; peel and grate the carrot, finely chop the garlic, seed and thinly slice the red bell pepper.
6. Thinly slice both the white and green parts of the scallions down to the roots and reserve separately.
7. Drain the broccolini and reserve.
8. Return the skillet to the stove over med-high heat and add 2 tablespoons of the vegetable oil.
9. Remove the salmon fillets from the marinade, reserving the marinade, and add the salmon to the hot skillet, skin side down.
10. Cook the salmon until it has just cooked through, about 3-4 minutes on each side.
11. Remove the salmon to a plate and cover it with a piece of foil to keep it warm.
12. Wipe the skillet out and return it to the stove over med-high heat; add the remaining 2 tablespoons of oil; add in the garlic, bell pepper, and grated carrots; cook for about 2 minutes, stirring often.
13. Add the sugar to the reserved marinade, stir to combine, then add it to the skillet.
14. Add the cooked broccolini and the chicken stock, bring the liquid up to a bubble, then let it simmer for 1 minute.
15. Add the cooked, drained pasta and the scallions; toss to combine; taste for seasoning and add more tamari and lime juice to taste if the flavor is not strong enough for you.
16. To serve, divide the noodles and veggies among 4 plates; top with the salmon.