Salmon, one of our favorite superfoods due to its high level of omega-3 fatty acids, lends itself very well to the flavors of Asian cuisine. In this recipe, we pair our salmon filets with ginger noodles. Using brown rice noodles will amp up your fiber content, and, when combined with protein-rich salmon, will make for a satisfying dinner. And this dish certainly does not lack flavor, with its use of ginger, mint, mustard oil, and radish. Ginger is another superfood powerhouse, with its antioxidants, digestive benefits, and anti-inflammatory properties.
Yields: 4 servings | Serving Size: 1/2 salmon steak plus 1/4 of noodles | Calories: 246 | Total Fat: 21 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 93 mg | Sodium: 230 mg | Carbohydrates: 1 g | Dietary Fiber: 0 g | Sugars: 0 g | Protein: 13 g | SmartPoints: 7
- 2 (8-ounce) salmon steaks, each about 1-inch thick
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- Freshly ground black pepper
- 4 ounces rice noodles, brown rice noodles preferred, boiled according to package directions and drained
- 1 tablespoon grated ginger root (Thai ginger, called galangal, may also be used)
- 1 tablespoon sesame oil
- 1 mustard oil, optional
- 1 radish, thinly sliced
- 1 tablespoon sesame seeds, pan toasted over low heat until golden and fragrant
- 1 tablespoon chopped mint
- 2 tablespoons coconut milk
Preheat grill to medium high. or 375 degrees F. If broiling, preheat the broiler.
Oil the grates of the grill. If broiling, line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
Brush salmon steaks with oil. Sprinkle with salt and pepper.
If broiling, place fillet skin side down on sheet and cook for 3 to 5 minutes, then flip and cook for an additional 3 to 5 minutes, or until fish is opaque in the center and flakes easily with a fork.
If grilling, place the salmon skin-side down on the oiled grates, cover and cook for 10 to 15 minutes, until fish is opaque in the center and flakes easily with a fork.
Divide each salmon steak in half to make four servings.
In a small pot over low heat, combine the cooked noodles, sesame oil, and mustard oil, if using. Stir in coconut milk and season. Sprinkle sliced radishes, mint leaves, and toasted sesame seeds over noodles.
Divide each salmon steak in half to make 4 servings. Place warm noodles on plates and top with salmon steaks.