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.
Scale
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
Instructions
- 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.
- 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.
- Preheat the oven to 400F.
- 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.
- Cook the stir fry noodles according to the package directions. Drain, rinse, and set aside.
- Heat a large skillet over medium heat. Add the sesame oil.
- Add mushrooms, snap peas, and broccoli. Cook, stirring often, until veggies are tender-crisp, 7-8 minutes.
- Add the noodles and the remaining sauce from the pan. Toss to combine.
- To serve, divide noodles, veggies, and salmon between plates. Garnish with sesame seeds and green onions.