15-Minute Easy Alaska Salmon Peanut Sauce Bowl
Alaska Seafood Marketing Institute
2
15 minutes
15 minutes
Dinner
A quick, healthy bowl packed with tender wild Alaska salmon, fresh veggies, rice noodles, and a zesty peanut sauce. Easy to make, full of flavor, and perfect for busy weeknights.
Ingredients
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7 oz Alaska wild salmon (defrosted)
3 tbsp sesame seeds
1 1/4 cups seasonal vegetables (e.g., carrots, cabbage, onions, chard), chopped
1/2 cup rice noodles
1 tbsp sesame oil (for frying)
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1 small piece ginger (about 1 3/4 tsp), peeled and finely chopped
1 garlic clove, finely chopped
1 red chili pepper, washed, deseeded, and finely diced
Zest and juice of 1 untreated lime
2 tbsp peanut or sesame oil
1/4 cup peanut butter
2 tbsp brown sugar
2 tbsp vinegar (rice or apple cider vinegar recommended)
1/2 cup water
Salt, to taste
Directions
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Heat the peanut or sesame oil in a small pan over medium heat. Add the ginger, garlic, and chili pepper and sauté for 1 minute until fragrant.
Add the water, peanut butter, brown sugar, and vinegar. Stir constantly and bring to a gentle boil. Simmer for 2–3 minutes.
Stir in the lime zest and juice, season with salt, and remove from heat. Let the sauce cool. If too thick, add a splash of water and adjust seasoning.
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Cook the rice noodles according to package instructions. Drain and rinse with cold water, then drain well.
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Heat 1 tablespoon sesame oil in a large pan over medium heat.
Add the onions and chard stalks first (or any harder vegetables) and sauté for 2 minutes.
Add the rest of the vegetables and cook for another 3–4 minutes until slightly tender but still crisp.
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Cut the salmon into bite-sized cubes and coat them evenly with sesame seeds.
Heat a little oil in a separate pan over medium-high heat.
Sear the salmon cubes briefly on each side until golden but still juicy inside, about 1–2 minutes per side.
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Divide the rice noodles between two bowls.
Top with sautéed vegetables, then arrange the salmon cubes on top.
Drizzle generously with the peanut sauce. Serve immediately.
