Soy-Glazed Salmon With Blistered Spring Vegetables and Rice Noodles
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 700 grams wild sockeye salmon fillets (see notes)
  • ⅓ cup soy sauce (or gluten-free alternative such as Bragg)
  • 3 tablespoons tamari
  • 2 tablespoons agave or brown sugar
  • 1 tablespoon toasted sesame oil
  • 2 cloves of garlic
rice noodles
  • 1 package dried rice noodles (see notes)
  • 4 heads of small bok choy
  • 12 asparagus spears
  • 1 - 2 handfuls of snap peas
  • 1 teaspoon toasted sesame oil
  • ½ cup unsalted cashews
  • fresh basil
  • fresh mint
  • fresh scallions
  • red jalapeno
  • raw sesame seeds
  1. Preheat oven broiler. Fill kettle and turn it on. Heat a cast iron pan over medium heat.
  2. Prep the salmon. Put soy sauce, tamari, agave, and sesame oil in a shallow bowl. Thinly slice garlic and add to bowl. Place salmon pieces into bowl and swirl around so they’re generously covered. Place salmon on a parchment-lined baking sheet. Spoon some extra sauce over the salmon (don’t forget to fish out the garlic). Place baking pan in oven on rack as close to broiler as you can. Set timer for 7 minutes and check it every minute or two after that depending on how well done you like it.
  3. By the time you put the fish in, the kettle should have boiled. Put the dry rice noodles in a bowl. Pour the boiled water over noodles and put a plate on top. They will only need about 5 to 7 minutes but a few minutes longer won’t hurt them. Quarter the bok choy and drop them in the hot water with the noodles at about the 5-minute mark. Replace plate.
  4. Trim asparagus and toss it plus the snap peas into the cast iron pan. Drizzle with sesame oil. Move them around often. After a few minutes, toss in the cashews. Don’t be afraid of some blackening of the vegetables, especially the snap peas. The flavour is fantastic.
  5. To plate, remove the bok choy and set aside. Put noodles in a small bowl on a board and toss gently with fresh mint and basil. Spill all the green veggies around the bowl, tossing the bok choy in with the other greens. Slide the salmon pieces directly onto the board. Sprinkle a generous helping of sesame seeds, chopped scallions and leftover herbs. Add the jalapeno for heat.
Recipe by Food Bloggers of Canada at