Lunch: Crisp Asian Salmon with Bok Choy and Rice Noodles

Patrick Dunlea was booted off Top Chef Season 5's first episode because his salmon and bok choy were lackluster, and his black-rice noodles were mushy. Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger, and garlic and uses white-ric

This recipe includes superfoods such as:

Salmon

Health benefits of Crisp Asian Salmon with Bok Choy and Rice Noodles

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

Ingredients

4 c. low-sodium chicken broth
2 c. water
1/4 c. mirin
1/4 c. low-sodium soy sauce
1/4 c. rice wine vinegar
2 tbsp. minced fresh ginger
2 clove garlic
1 tsp. sugar
8 oz. rice vermicelli
2 tbsp. vegetable oil
6 center-cut salmon fillets with skin
salt
1 lb. baby bok choy
2 scallions

Instructions

In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic, and sugar to a boil.
Meanwhile, bring a large pot of water to a boil. In a bowl, soak the rice noodles in very hot water until pliable, about 10 minutes. Drain the noodles and add them to the boiling water. Cook until tender, about 4 minutes. Drain and transfer to 6 shallow bowls.
In a large nonstick skillet, heat the oil until shimmering. Season the salmon fillets with salt, add them to the skillet skin side down, and cook over high heat until browned, about 4 minutes. Turn and cook until medium-rare, about 4 minutes longer. Set the fillets on the noodles.
Add the bok choy to the boiling broth and cook until bright green, about 2 minutes. Using a slotted spoon, divide the greens among the bowls and spoon in the broth. Garnish with the scallions and serve.