Easy Salmon Ramen
A quick and easy version of the iconic Japanese dish featuring the miso based broth and sweet chili salmon.
Servings: 2
Calories: 730kcal
Ingredients
For the Salmon:
- 2 (6 oz. (170g) each) salmon fillets , skin on
- salt and black pepper , to taste
- ½ tablespoon olive oil
- 4 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon toasted sesame oil
For the Ramen:
- 3 cups (720 ml) water
- 2 teaspoons red miso paste
- 1 teaspoon chili flakes
- 6 slices of fresh ginger , peeled
- 2 heads of baby bok choy , quartered lengthwise
- 2 ((7oz. (204g.) each) packs of ramen noodles
- 6 sprigs of fresh cilantro
- 3 stalks of green onions , sliced
Instructions
- Pat dry salmon fillets with paper towel and season with salt and pepper on both sides. Heat the olive oil in a medium skillet over medium-high heat. Add the salmon fillets and cook for about 3 minutes on each side or until cooked through. Remove the salmon from the skillet and set aside.
- To the same skillet, add the soy sauce, sweet chili sauce, and toasted sesame oil. Whisk everything together and bring to a slight boil. Lower the heat and cook at a gentle simmer for about 1 minute, until slightly thickened.
- Return the salmon fillets to the skillet and cover completely with the prepared sauce. Cover the skillet to keep warm until ready to use.
- In a medium saucepan, bring water to a boil. Add the miso paste and whisk to combine. Add in the chili flakes, ginger, bok choy, and ramen noodles. Stir gently to combine and simmer for 3 minutes. Remove from the heat.
- Divide the noodles and bok choy between two bowls. Pour the stock over the noodles and garnish with the fresh cilantro and green onions. Add the cooked salmon fillets to each bowl and serve.
Video
Notes
The ramen broth is adapted from "In Minutes" by Clodagh McKenna.
Nutrition
Calories: 730kcal | Carbohydrates: 86.3g | Protein: 51.7g | Fat: 22.4g | Cholesterol: 86.7mg | Sodium: 1618.6mg | Sugar: 11g