This recipe elevates the humble ramen noodle into a sophisticated and satisfying meal, incorporating the rich flavors of pan-seared salmon. It's quick, easy, and perfect for a weeknight dinner or a light yet impressive lunch. This isn't your average college dorm ramen; this is gourmet ramen, elevated!
Ingredients:
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For the Salmon:
- 2 (4-6 oz) salmon fillets, skin on or off (your preference)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika (smoked paprika adds a deeper flavor)
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For the Ramen:
- 2 servings ramen noodles (choose your favorite flavor – chicken or miso work well)
- 2 cups chicken or vegetable broth (low sodium preferred)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon mirin (sweet rice wine – adds depth and sweetness)
- 1 scallion, thinly sliced (for garnish)
- ½ cup chopped bok choy or spinach (optional, adds nutrients and color)
- 1 tablespoon sesame oil (optional, for extra flavor)
- Sriracha or other hot sauce (optional, to taste)
- Sesame seeds (optional, for garnish)
Instructions:
Preparing the Salmon:
- Season the Salmon: Pat the salmon fillets dry with paper towels. Season generously with salt, pepper, garlic powder, and paprika.
- Sear the Salmon: Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully place the salmon fillets skin-side down (if using skin-on) and sear for 3-4 minutes until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will depend on the thickness of your fillets. An instant-read thermometer should register 145°F (63°C).
- Rest the Salmon: Remove the salmon from the skillet and set aside to rest for a few minutes before flaking.
Preparing the Ramen:
- Cook the Noodles: Cook the ramen noodles according to the package directions. Usually, this involves boiling them in water for 2-3 minutes. Drain well.
- Make the Broth: In the same skillet you used for the salmon (no need to wash it – the leftover bits add flavor!), combine the chicken or vegetable broth, soy sauce, and mirin. Bring to a simmer over medium heat.
- Combine and Simmer: Add the cooked ramen noodles to the simmering broth. If using bok choy or spinach, add it now and cook for 1-2 minutes until wilted.
- Finish and Serve: Stir in the sesame oil (if using). Divide the noodles into bowls. Top with the flaked salmon, sliced scallions, sesame seeds (if using), and a drizzle of sriracha (if desired).
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the broth for extra heat.
- Add vegetables: Feel free to experiment with other vegetables like mushrooms, bell peppers, or carrots. Add them to the broth along with the bok choy or spinach.
- Different Protein: Substitute the salmon with chicken, shrimp, or tofu for a different protein option. Adjust cooking times accordingly.
- Ginger and Garlic: Mince some fresh ginger and garlic and add it to the broth for an extra layer of flavor.
This Salmon and Ramen Noodles recipe is a testament to how simple ingredients can create a delicious and satisfying meal. The combination of the savory salmon and the flavorful broth creates a culinary experience that’s both comforting and sophisticated. Enjoy!
