Salmon pad thai
#mycookbook. It’s been a good fishing season. So I decided to make this salmon pad thai with the freshest wild salmon available. You can also add some scrambled egg to this dish if desired. I opted out on this round.
- For the salmon
- 3 8-10 oz salmon portions, skin on
- 2 tbsp oil
- Sea salt and white pepper
- Chile lime seasoning
- Paprika and a touch of cayenne pepper
- For the pad thai
- 1 pkg wide rice noodles
- 2 tbsp olive oil
- 3 tbsp fish sauce
- 1 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 2 tbsp brown sugar
- Juice of half a lime
- 1/2 cup chopped cilantro
- Chopped cilantro
- 1 bunch scallions, sliced on the bias. Not the bulbs
- Crushed peanuts
- Lime wedges
Soak rice noodles in warm water for 35-45 minutes.
Place salmon portions on a plate and cover well with the seasonings for the salmon. Let sit until noodles are ready to cook.
When ready, heat 2 large frying pans over medium high heat. Add oil to both pans when hot.
In one pan, add noodles, fish sauce, soy sauce, and vinegar. You may need to add up to a 1/4 additional water to get noodles tender. Add water after noodles are well coated with the other ingredients.
In the other pan, place salmon skin side down. Fry until skin starts to become crispy and lightly browned. This should take 7-9 minutes.
As noodles start to get tender, add the rest of the ingredients for the pad thai. Saute until noodles are well coated and the moisture turns to a glaze.
Flip salmon over and saute for about 4 more minutes. Careful of the thickness of the salmon I used a thick cut of king salmon. If yours is thinner it probably will need less time. Do not dry the fish out.
Plate noodles and garnish with cilantro, scallions, and peanuts. Squeeze more fresh lime juice over the top. Plate salmon on top of the noodles. Serve immediately. Enjoy.
Source: Read Full Article