Welcome to the third instalment of On Board in 20, a recipe series where we share wholesome, family-style meals you can prepare in about 20 minutes. The recipes always contain whole food ingredients and are intended to be brought to the table for family members to build their individual plates as their senses guide them. Along the way, we bring you tips and tricks for speeding up prep and clean up for those busy weeknight meal times.

On Board: Soy-Glazed Salmon with Blistered Spring Vegetables & Rice Noodles

Soy-Glazed Salmon with Blistered Spring Vegetables & Rice Noodles

More and more people are looking for gluten-free alternatives for their family meal times, and if that suits your family’s needs this board is a great staple to keep in rotation. There’s not much you can cook in the oven in 20 minutes, but the broiler is a great tool for quick-cooking fish. You could easily swap out the salmon for halibut or tuna (and keep the same flavor profile).

The rice noodles I use have two ingredients: rice and water. If you’re on a strict gluten-free diet you’ll want to make sure there’s no added tapioca flour or other thickening agent. There’s a nice variety of green vegetables to choose from on this board, especially if you have picky eaters at the table. Snap peas and asparagus make nice finger foods for little fingers.

On Board: Soy-Glazed Salmon with Blistered Spring Vegetables & Rice Noodles  | Food Bloggers of Canada

It’s pretty simple to elevate a weeknight meal with some fresh herbs. There are so many readily available all year round, and if you have a bright spot in your kitchen they can be fairly easy to grow. When I buy them in bunches from the market, I keep them in a short glass of water in the fridge covered with a plastic bag; it seems to really extend their life. Basil and mint work well here as they tend to go best with Asian flavor profiles. Cilantro would also be a solid choice. And a fun way to involve little ones is to have them sprinkle the herbs and shake on the seeds.


On Board: Soy-Glazed Salmon with Blistered Spring Vegetables & Rice Noodles  | Food Bloggers of Canada

Soy-Glazed Salmon with Blistered Spring Vegetables & Rice Noodles      

Soy-Glazed Salmon With Blistered Spring Vegetables and Rice Noodles
Prep time
Cook time
Total time
Recipe type: Entree
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
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  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.

Did you miss Lisa’s first two On Board in 20 columns? Be sure to check out her Mini Ricotta Meatballs Over Lemon Rice and Peas or Sticky Greek Chicken & Cauliflower Couscous.

Lisa Bolton is the creator, writer and photographer behind Food Well Said, her blog about bringing thoughtfully prepared, whole food recipes. She lives in the Lower Mainland of BC and you can reach her on Instagram, Twitter, Pinterest and Facebook.


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