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Alaska Honey Sriracha Salmon Noodle Bowl

Prep Time 0 minutes
Yield 4 servings
Alaska Honey Sriracha Salmon Noodle Bowl

Ingredients

  • 12 cup Chicken Broth                                    
  • 3 tablespoon Soy Sauce, low sodium                  
  • 2 ounce Fresh Ginger, sliced                        
  • 1 tablespoon Fish Sauce                                        
  • 3 pound Coho Salmon Portions 6 oz Skinless, PBO 493554
  • 1/4 cup Sriracha                                                       
  • 2 tablespoon Honey                                                            
  • 3 tablespoon Canola Oil                                                    
  • 1 tablespoon Sesame Oil                                                 
  • 2 1/4 pound Udon noodles, fresh                                  
  • 24 each Baby Bok Choy (separated into individual leaves with stems attached)    
  • 12 each Shitake Mushrooms                                
  • 6 ounce Tofu, firm, dices                                      
  • 36 each Bamboo shoots, sliced                            
  • 36 each Waterchestnuts, sliced                           
  • 6 teaspoon Cilantro, chopped                                    
  • 3 teaspoon Sesame Oil                                                 

Directions

Broth

In a large pot add the chicken broth, soy sauce, ginger and fish sauce.

Bring to a boil, reduce to a simmer and cook until the broth has reduced by ¼ to 9 cups

Remove from heat, discard ginger, and hold warm.



Fish:

In a small bowl blend the sriracha with the honey.

Heat a large sauté pan, and add the canola and sesame oil

Brush each side of the chosen Alaska fish with the honey sriracha. ***

Place carefully into pan, and cook 2-3 minutes, turn, baste.

Cook until done about 2-3 minutes.

Remove, baste hold warm.



One Serving:

In a sauce pot add 6 ozs. cooked udon and 12 ozs. of the broth, along with 4 pieces of the bok choy, split in half lengthwise and 2 shitake mushroom, sliced thin.

Bring to boil, reduce to simmer and cook 2 minutes.

Add 1 oz. of diced tofu, 6 bamboo shoots and 6 waterchestnuts and cook until everything is hot about 1-2 minutes.

Remove everything to serving bowl. Top with cooked fish.

Garnish with 1 tsp. of chopped cilantro and drizzle ½ tsp. sesame oil. Serve.

*** You can control the heat by adding more or less of the honey sriracha basting liquid. When the fish is broken up into the broth, it adds a bit of bite. The more you baste the more bite you will add.

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