Crispy Sweet Chili Orange Sesame Salmon Over Noodles
Crispy salmon drizzled with our Sweet Chili Orange Sesame Sauce and served over Pad Thai style rice noodles with Asian greens. Such an easy weeknight meal and you can really make the salmon however you want. We went for a crispy skin salmon on this one, but you can opt for a broiled or baked salmon as well and use the sweet chili orange sesame sauce as both a marinade for the salmon while you are cooking and a glaze to pour on the salmon as a finishing sauce.
2 Salmon Fillets with skin on
1/2 Packet Asian Pad Thai Style Rice Noodles
1 Tbs Sesame or Vegetable Oil
2 Broccoli Rabe stems with leaves and florets
1-2 Baby Bok Choy cut lengthwise into quarters
(we only used a few Asian greens to compliment the dish so you don't need much and if you are not a fan of bok choy or broccoli rabe than feel free to substitute with broccoli or snow peas)
Toasted Sesame Seeds for garnish
Sweet Chili Orange Salmon over Noodles Recipe:
Add a few tablespoons of Wozz! Sweet Chili Orange Sesame Sauce to shallow bowl and marinate the flesh part of salmon for 20 minutes (leave the skin side of salmon dry to air - don't marinate)
In a medium pot on stove top boil water and cook noodles according to package directions. In the last 3 minutes of cooking time, add your baby bok choy and broccolini. Drain into colander. Transfer to bowl and toss noodles and greens with a good drizzle of Wozz! Sweet Chili Orange Sesame Sauce.
In the meantime of cooking your noodles and greens, Pat skin side of salmon dry. Sprinkle skin side liberally with salt.
*you want to try to cook your noodles at the same time as your salmon so both parts of the dish both the noodles and salmon are served hot
In a skillet on medium high heat, add oil, once oil shimmers, place salmon skin side down, then turn down heat and cook for 4 minutes. Once skin is nice and crispy, turn and cook salmon for another 2 minutes.
Serve salmon over noodles and Asian greens, drizzle with additional Wozz! Sweet Chili Orange Sauce if desired and garnish with sesame seeds.