Recipe courtesy of Ronnie Woo
Recipe courtesy of Ronnie Woo
Watch how to make this recipe.
Crispy Salmon with Miso-Honey Noodles
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 275
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 14 g
- Cholesterol
- 27 mg
- Sodium
- 252 mg
The key to crispy salmon is shallow frying in a large skillet. All you need is a thin coating of oil, about 3 tablespoons. Turn the salmon every 2 to 3 minutes so that all sides are equally crisp.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 275
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 14 g
- Cholesterol
- 27 mg
- Sodium
- 252 mg
Ingredients
Directions
Try this cooking class now
18m
Easy
CLASS
- Bring the salmon to room temperature 10 minutes before cooking. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain and toss with 1 teaspoon sesame oil and set aside.
- Meanwhile, whisk together the miso, lime juice, 3 tablespoons of the vegetable oil, honey, garlic and remaining 1 teaspoon sesame oil in a large bowl.
- Heat the remaining 3 tablespoons vegetable oil in a large skillet. Pat dry the salmon, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in the skillet skin-side up; cook until the bottom is golden and crispy, 2 to 3 minutes. Flip the salmon and cook on all sides until opaque throughout, about 2 minutes per side.
- When ready to serve, toss the spaghetti with the miso dressing, scallions, cucumber, chile and cilantro. Divide between plates and top with the crispy salmon.
