A sweet and tangy homemade Asian-style barbeque sauce takes center stage in this easy weeknight dish. Fresh salmon is brushed with the sauce and baked until flaky, served with a mushroom-vegetable and rice noodle stir-fry.

This post is sponsored by the Mushroom Council. Thank you for supporting brands that make Zen and Spice possible!

It’s time for another delicious mushroom recipe! In case you missed it, I’ve partnered with the Mushroom Council to share four ways you can incorporate mushrooms into mouth-watering meals. I recently shared my recipes for Creamy Spinach, Mushroom & Lasagna Soup, and Garlic-Rosemary Roasted Chicken Thighs. Be sure to check them out! 

I love the combination of sweet and tangy flavors in this homemade barbeque sauce. Soy sauce, brown sugar, rice vinegar, fresh garlic and ginger, and chili-garlic sauce (optional) come together to make a really delicious sauce. It’s used to glaze the salmon and also to toss the noodles and veggies. 

I prefer to use wild-caught salmon for its deep red color and stronger flavor, but you can use farm-raised salmon just as well. You’ll need one skinny filet per person for this dish (about 1 1/2 pounds). Salmon is rich in omega-3 fatty acids, which are protective against heart disease and inflammation. It’s also a great source of protein, high in B vitamins, potassium, and selenium. Eating at least eight ounces of seafood a week has been shown as beneficial for our health and this recipe is a great way to get a serving! 

For this recipe, you’ll need a variety of stir-fry vegetables. I prefer broccoli, snap peas, and mushrooms. Broccoli and snap peas hold up well to heat, and I love how broccoli’s tender florets absorb the sauce. You’ll stir-fry the veggies until “tender-crisp”, which means they’ll just start to soften up but not get soggy. I’ve used white mushrooms in this dish for their mild flavor. Both vitamins D and C are important for maintaining a healthy immune system. Fatty fish, such as salmon, and mushrooms are excellent sources of vitamin D*, while broccoli and sugar snap peas bring the vitamin C. Learn more about how mushrooms support our immune system on the Mushroom Council’s website. 

* Check the mushroom package label to see if the mushrooms have been exposed to UV light for maximum vitamin D — up to 118% DV.

Here’s the recipe for Asian BBQ Sesame Salmon with Noodles & Veggies:

Asian BBQ Sesame Salmon with Noodles & Veggies

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• Author: Emily Weeks, RDN, LD
• Prep Time: 10 minutes
• Cook Time: 30
• Total Time: 40 minutes
• Yield: Serves 4 1x

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Description

A sweet and tangy homemade Asian-style barbeque sauce takes center stage in this easy weeknight dish. Fresh salmon is brushed with the sauce and baked until flaky, served with a mushroom-vegetable and rice noodle stir-fry.

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Ingredients

For the sauce:

• ½ cup soy sauce
• 2 Tbsp brown sugar
• 1 Tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 tsp chili garlic sauce (optional — for heat)
• 1 Tbsp toasted sesame oil
• 2 Tbsp your favorite BBQ sauce
• 2 Tbsp water
• 2 tsp cornstarch

For the dish:

• 1 ½ lbs salmon filets (4 filets)
• 12oz stir fry rice noodles (pad thai noodles)
• 1 Tbsp toasted sesame oil
• 1lb white mushrooms, sliced
• 1 cup sugar snap peas
• 1 large head broccoli, cut into bite-size florets
• Green onions for garnish, thinly sliced
• Sesame seeds for garnish

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Instructions

1. Whisk together sauce ingredients (except water and cornstarch) in a small saucepan. Bring to a boil over high heat, then reduce heat to a simmer.
2. In a small bowl, whisk together water and cornstarch. Pour into the pan and cook on low, whisking often, until the sauce thickens, 3-5 minutes. Remove from heat and set aside.
3. Preheat the oven to 400F. 
4. Pour 3 Tbsp of the sauce into a small bowl. Brush the salmon filets with reserved sauce and place on a baking sheet. Bake for 15 minutes, or until salmon is flaky. Discard the small bowl of sauce if any remains.
5. Cook the stir fry noodles according to the package directions. Drain, rinse, and set aside.
6. Heat a large skillet over medium heat. Add the sesame oil. 
7. Add mushrooms, snap peas, and broccoli. Cook, stirring often, until veggies are tender-crisp, 7-8 minutes. 
8. Add the noodles and the remaining sauce from the pan. Toss to combine. 
9. To serve, divide noodles, veggies, and salmon between plates. Garnish with sesame seeds and green onions.

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