Braised Salmon with Noodles and Bok Choy

You can scale this quick, tasty meal-in-a-skillet recipe down for one, or scale it up to serve more. Serves 2 as written.

Click here to watch video of this recipe being prepared by Chef Kornfeld.

Ingredients
2 cups water
¼ cup bonito flakes
¼ cup shoyu (natural soy sauce)
1 tablespoon minced fresh ginger
2 teaspoons sugar, preferably a natural sugar such as maple
2 teaspoons toasted sesame oil or organic macadamia nut oil
4 ounces rice vermicelli
2 heads baby bok choy, cut into ½-inch diagonal pieces
Two 6-ounce fillet portions wild salmon
1 teaspoon sesame seeds

Procedure
Bring the water to a boil in a small pot. Turn off the heat and add the bonito flakes. Let steep for 1 minute. Drain and reserve the liquid, adding it to a medium skillet. Discard the flakes. Add the ginger, shoyu, sugar, and toasted sesame oil to the bonito water. Heat the liquid to a boil; add the rice noodles and greens. Lower the heat, cover and simmer 3 minutes, lifting the lid to mix once. Add the salmon, cover and simmer for 5 minutes, just until the salmon is pink in the center. Divide the noodles, greens, broth, and salmon between two shallow pasta plates (or anything plate that can hold the broth). Top with a sprinkle of sesame seeds and serve hot.

This recipe and video demo comes to us by courtesy of Chef Myra Kornfeld. Myra is a veteran restaurant chef, recipe developer and editor, private chef and menu consultant, and the author of several acclaimed cookbooks.