October 17, 2019

Asian Salmon with Brown Rice Ramen Noodles – (Gluten Free)

Name: Asian Salmon with Brown Rice Ramen Noodles - (Gluten Free)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/4 cup asian sweet chili sauce (I use Trader Joe's brand); 2 tablespoons gluten free soy sauce (I use San-J); 1 tablespoon finely grated, peeled fresh or frozen Ginger ((frozen Ginger available at Trader Joe's)); 4 6-ounce salmon fillets (skin off or on, either way is fine); 2 tablespoons vegetable oil; 3 garlic cloves (minced); 1 tablespoon finely grated, peeled fresh or frozen Ginger ((frozen Ginger available at Trader Joe's)); 1 tablespoon gluten free soy (I use San-J); 1 1/2 tablespoons Rice Wine Vinegar; 1 package of fresh pea shoots OR 4 blocks of brown rice ramen noodles (depending on which version you want to make); 1 teaspoon asian sesame oil

As I often say, if the kids like the salmon, you know the recipe is a winner. Asian Salmon with Brown Rice Ramen Noodles is quite simple to make and the brown rice ramen (or pea shoots) adds another layer of interest to the dish. Surprisingly, the kids like both versions equally!

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Marinate Salmon with Asian Sauce

Buy approximately 6 ounce portions of salmon. It’s cheaper to buy a larger fillet and either cut the pieces yourself or ask the fish person to do it for you. I prefer the Atlantic Salmon for this recipe. Line a baking sheet with either foil or parchment paper and spoon asian sauce mixture over the fish. Reserve some sauce for serving. Let marinate for 10 minutes and then put salmon in the broiler for 8-10 minutes, until fillets are browned and firm.

Saute Fresh Ginger and Garlic

Heat vegetable oil in a skillet over medium high heat. Add ginger and garlic.

Your Choice: Brown Rice Ramen Noodles OR Sautéed Pea Shoots

Here are two options for the pan preparation. 1) Place cooked brown rice ramen noodles in the pan or 2) Place one package of pea shoots in the pan. The original recipe calls for the pea shoots. I like both ways. Finish off either preparation with gf soy sauce, rice wine vinegar and a drizzle of sesame oil.

Asian Salmon with Pea Shoots

If using the pea shoots, cook until slightly wilted and then transfer them to a platter and place salmon fillets on top. Serve with extra asian sauce on the side.

Asian Salmon over Brown Rice Ramen Noodles

If using the ramen noodles, combine with liquids and then transfer to a platter and top with salmon fillets. Garnish with scallions and reserved sauce.

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5 from 1 vote

Asian Salmon with Brown Rice Ramen Noodles – (Gluten Free)

Prep Time10

Cook Time10

Total Time20

Course: dinner

Cuisine: American, Asian

Keyword: Asian, asian salmon, brown rice ramen, pea shoots, salmon, salmon with chile sauce

Servings: 4 people

Author: GFchow @ gfchow.com

Ingredients

Salmon Marinade

1/4 cup asian sweet chili sauce I use Trader Joe's brand
2 tablespoons gluten free soy sauce I use San-J
1 tablespoon finely grated, peeled fresh or frozen Ginger (frozen Ginger available at Trader Joe's)
4 6-ounce salmon fillets skin off or on, either way is fine

Pea Shoot/Brown Rice Ramen Sauce

2 tablespoons vegetable oil
3 garlic cloves minced
1 tablespoon finely grated, peeled fresh or frozen Ginger (frozen Ginger available at Trader Joe's)
1 tablespoon gluten free soy I use San-J
1 1/2 tablespoons Rice Wine Vinegar
1 package of fresh pea shoots OR 4 blocks of brown rice ramen noodles depending on which version you want to make
1 teaspoon asian sesame oil

Instructions

For the Salmon

Line baking sheet with foil or parchment paper.
Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl.
Place salmon fillets on prepared sheet. (Skin-side down if you bought salmon with skin on.)
Spoon chili sauce marinade over and let stand at room temperature 10 minutes.
Preheat broiler.
Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 8 to 10 minutes, depending on thickness of fillet.

For the Pea Shoot/Brown Rice Ramen

Meanwhile, heat vegetable oil in a large skillet over medium-high heat.
Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds.
Add pea shoots or cooked brown rice ramen (follow cooking instructions on the package) to the ginger and garlic. If using pea shoots cook until they begin to slightly wilt.
Add remaining 1 tablespoon soy sauce, rice wine and cook for 2-3 minutes, until liquid is mostly absorbed. Drizzle with sesame oil.
Transfer noodles or pea shoots to a platter or individual plates and place salmon on top. Serve with any remaining sauce.
Garnish with scallions, optional.

Notes

It’s cheaper to buy a larger fillet and either cut the pieces yourself or ask the fish person to do it for you. I prefer the Atlantic Salmon for this recipe.

You can make the salmon without the pea shoots or brown rice ramen to simplify the dish.

If you want to make noodles but can’t find Brown Rice Ramen, substitute a rice noodle.

If you can’t find pea shoots but want to add a green, substitute leeks, spinach, zucchini, etc.

Recipe from Epicurious.com and modified by me for gluten free eating. Click here for original recipe.

If you like this fish recipe, you may also like these other GFchow fish recipes. Pan Seared Tuna with Avocado and Soy-Lime Dressing, Cumin-Spiced Salmon with Cilantro Sauce and Crispy Trout with Lemon and Capers.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.