Ginger & Soy Glazed Salmon with Choy Sum & Soba Noodles

Prepare Ingredients:

Wash the fresh produce. Heat a pot of salted water to boiling on high. Roughly chop the choy sum, separating the stems and leaves. Peel and mince the ginger and garlic. Thinly slice the spring onions, separating the white and green parts. Zest and quarter the lime.

Cook Noodles & Make Sauce:

Once the water is boiling, add the soba noodles, stir to separate, and cook for about 4 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds - 1 minute to stop the cooking process. In a medium bowl, whisk together the black bean sauce, sesame oil, lime zest, the juice of 2 lime wedges, ¹⁄₂ cup of water and as much sriracha as you’d like, (depending on how spicy you’d like the dish to be).

Cook Salmon:

Pat dry the salmon with paper towel and season with salt and pepper on both sides. In a large non-stick pan, heat oil on medium until hot. Carefully add the fillets to the hot pan, skin side down. Cook for about 4 - 5 minutes, or until the skin is crispy and the salmon is cooked to your desired degree of doneness. (Loosely cover the pan with foil to help the salmon cook faster.) Transfer the salmon to a plate and loosely cover with foil (to keep warm).

Make Ginger & Soy Glaze:

In the same pan, heat oil on medium. Add the ginger, garlic, white parts of the spring onions and choy sum stems. Cook, stirring frequently, 1 - 2 minutes, or until the Chinese broccoli has softened. Add in the sauce from step 2 and simmer for 1 minute, or until slightly thickened.

Glaze Salmon:

Add the cooked salmon to the pan, skin side down. Cook 1 - 2 minutes, spooning the sauce over the salmon to completely glaze it. Transfer salmon to a plate and set aside in a warm place while you finish cooking. Add the choy sum leaves and cook 30 seconds - 1 minute, or until slightly wilted. Rinse the soba noodles under water to loosen them, then add the noodles to the pan. Cook 1 - 2 minutes, or until thoroughly coated.

You Plate It:

Divide the noodle mixture between dishes and top with the salmon. Garnish with green parts of the spring onions and remaining lime wedges. Enjoy!