Pan-Seared Salmon with Rice Noodles, Lime, and Ginger
- 600g / 1.32lb salmon fillet with skin
- 250g / 8.8oz rice noodles
- 60ml / 2fl oz sesame oil (EU) / 1/4 cup sesame oil (US)
- 60g / 2.1oz honey
- 60g / 2.1oz fish sauce
- 60g / 2.1oz soy sauce
- 60g / 2.1oz freshly grated ginger
- 10g / 0.35oz granulated sugar
- 10g / 0.35oz salt
- 2 limes, juiced and zested
- 30ml / 1fl oz water
- Chopped green onions for garnish (optional)
1. Preheat your oven to 200°C (EU) / 400°F (US).
2. Season the salmon fillet with granulated sugar and salt.
3. In a large skillet, heat 30ml (EU) / 2 tablespoons (US) of sesame oil over medium-high heat. Add the salmon fillet, skin side up. Cook for 3-4 minutes or until the skin is crispy.
4. Flip the salmon and cook for an additional 2-3 minutes. Transfer the skillet to the preheated oven and bake for 8-10 minutes or until cooked through.
5. In a blender or food processor, combine 30g (EU) / 2 tablespoons (US) of honey, the juice of 1 lime, 15ml (EU) / 1 tablespoon (US) of fish sauce, 15ml (EU) / 1 tablespoon (US) of soy sauce, and 15g (EU) / 1 tablespoon (US) of grated ginger. Blend until smooth.
6. Cook the rice noodles according to package instructions. Drain and set aside.
7. To serve, place the rice noodles on a plate, top with the pan-seared salmon, and drizzle with the lime-ginger sauce. Garnish with lime wedges and chopped green onions, if desired.
- skillet
- blender or food processor
- oven
- plate
- lime wedges
- green onions
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