Crispy Asian Salmon with Noodles, Bok Choy and Sugar Snap Peas

Marinated salmon served on a bed of savory rice noodles and veggies.

2 servings Preparation time: 25 minutes

Ingredients

2 (¼-pound) salmon fillets For the marinade:

2 teaspoons reduced-sodium tamari or soy sauce

1-inch piece ginger, peeled and finely chopped or grated

1 garlic clove, finely chopped

2 tablespoons lemon or lime juice

1 teaspoon sesame oil

For the stir-fried noodles

4 ounces vermicelli rice noodles

2 teaspoons canola oil

1 teaspoon sesame oil

1 green onion, thinly sliced

1 garlic clove, minced

½ red chili pepper, seeds removed, finely chopped

8 ounces sugar snap peas

1 medium bok choy, sliced (can substitute spinach)

1 large red pepper, sliced

1 teaspoon tamari or soy sauce

1 teaspoon Thai fish sauce

Juice of ½ lime

1 tablespoon finely chopped cilantro

Directions

Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon the marinade over the fish, turning the fish so it’s nicely coated. Cover with plastic wrap and leave to sit for 10 minutes (or longer if you have time).

Meanwhile, cook the noodles according to package instructions, then drain and set them in a bowl of cold water.

Heat a non-stick frying pan over medium-high heat. Add the salmon fillets, skin-side down, and cook for 3 minutes. When the skin is slightly crispy, flip over and cook for 3 minutes more on the other side.

Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 seconds. Place the fish on a plate, skin-side up, adding any juices from cooking, and cover with foil to keep warm.

In a frying pan or wok, heat the canola and sesame oils over a high heat.

Add the green onion, garlic, chili pepper and ginger; stir constantly for about 1 minute.

Add the sugar snap peas, bok choy and red pepper; stir for another 1-2 minutes, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice; mix until well combined and the pan is sizzling.

Remove noodle and veggie mixture from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle with any remaining juices. Sprinkle with cilantro and serve.

Weeknight dinner: Lemon Dill Salmon Packets

With its quick cooking time and high Omega-3 content, salmon is an excellent, healthy choice for weeknight dinners!

To make these Lemon Dill Salmon Packets, start by heating your oven to 450 F. Place an individual piece of salmon on a piece of parchment paper (about 2-3 ounces of fish per packet). Season each piece of salmon with salt and pepper, then top with 2-3 lemon slices and fresh or dried dill.

Easy Butter-Roasted Salmon

A simple but delicious way to prepare salmon! Wonderful served with our popular Superfood Salad, available in our deli.

4 servings Preparation time: 30 minutes

Ingredients

4 tablespoons (½ stick) butter

4 tablespoons minced chervil, parsley or dill

1 (1 ½ to 2 pounds) salmon fillet

Salt and freshly ground pepper to taste

Lemon wedges, for serving

Directions

Heat oven to 475 F. Place butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until butter melts and herb begins to sizzle.

Add salmon to the pan, skin side up. Roast 4 minutes. Remove from oven, then peel skin off. (If skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

Roast 3-5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.