We love seafood. In 2011, Kevin went on a fishing trip in Alaska and brought home 50 lbs of it, so we got to try out a LOT of recipes. That inventory has long since run out, but we still cook fish a few times a week so it is about time we share one of our favorite recipes with you. It is an incredibly simple recipe that was adapted from the cookbook of the lodge that Kevin stayed at. I made it a bit healthier and quicker for a weeknight meal.
2 salmon steaks
1 Tbsp wasabi powder, made into paste
1/4 cup panko bread crumbs
1/2 package rice noodles
Assorted vegetables (we used carrots, broccoli and snow peas)
1/3 cup soy sauce
1/4 cup Trader Joe's Orange Muscat Champagne Vinegar
Salt and Pepper
Bring pot of water to a boil and cook rice noodles according to package. Drain.
Meanwhile, salt and pepper the salmon, then spread a thin layer of the wasabi paste and press breadcrumbs on top. Place breadcrumb side down in a heated skillet with a little olive oil to prevent sticking. Cook until browned, then flip and continue cooking until cooked through.
While salmon is cooking, sautee vegetables in a little olive oil for a few minutes, then add in the soy sauce and vinegar and cover. Once the vegetables are cooked to desired tenderness, add noodles to the pan.
To serve, place noodle-vegetable mixture on plate and top with Salmon.