Teriyaki Salmon Noodles (Edit recipe)

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These teriyaki salmon noodles are the perfect combination of tender salmon, and crunchy veggies, coated in a savory homemade teriyaki sauce and served on a bed of noodles.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 4

Ingredients

1 lb Wild Caught Salmon Filet, skin removed
8 oz Gluten Free Chow Mein Noodles, (* I use stir fry noodles)
1 cup Broccoli, florets
2 cloves Garlic
.5 Onion, small, diced
.333 cup Coconut Aminos
2 Tbsp Honey
1 Tbsp Avocado Oil
1 Tbsp Rice Vinegar
1.5 tsp Arrowroot Flour
.5 tsp ground Ginger
.5 tsp Sesame Oil
.5 tsp Black Pepper
.25 tsp Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, whisk together the coconut aminos, honey, arrowroot flour, rice vinegar, sesame oil, ground ginger, salt, and black pepper.
Cut your salmon fillets into cubes and add them to a large bowl.
To the bowl with the salmon cubes, add 2 tablespoons of the teriyaki sauce and stir to coat the salmon pieces. You can let this marinate if you have the time; if not, you can cook them right away.
Heat the avocado oil over medium heat in a large skillet. Add the salmon cubes to the hot pan and cook for 3-4 minutes a side. The cooking time will vary depending on how thick your salmon cubes are.
If you have leftover sauce in the bowl from the salmon marinating then add it to the remaining sauce.
While the salmon cooks, cook your noodles according to the packet instructions.
Once the salmon is done, remove them from the pan and set aside.
Dice the onion and cut your larger broccoli florets into smaller pieces. Add them to the hot pan and cook for 4-5 minutes. Add more avocado oil if you feel the pan needs it.
Mince the garlic, add it to the pan, and cook for 1-2 minutes.
Add your cooked noodles to the pan with the broccoli along with half of the teriyaki sauce and stir. Let the noodles cook in the sauce for 3-4 minutes then add the remaining teriyaki sauce and the cooked salmon cubes.
Let everything cook together for another 3-4 minutes then remove from the heat and place into serving bowls.
Top with sesame seeds and a little fresh lime juice before serving. This is optional.

Notes

What is teriyaki sauce? Traditionally teriyaki sauce is a tangy sauce used in Japanese cooking and is made of soy sauce, mirin, sake, and sugar. Can I cook the salmon in the air fryer? Yes! If you want to cook the salmon in the air fryer instead, cook at 375 degrees Fahrenheit for 7-9 minutes. If you want a fast and easy way to get the skin off your salmon, boil some water and slowly pour the water over the skin side of the salmon. You will see the skin start to shrink, let it sit for a few seconds, then peel the skin off. The easiest way to do this is to put a cooling rack in the sink or over the skin, lay the salmon pieces skin side up, and slowly pour the boiling water over the salmon. Using brown rice noodles in this recipe keeps this dish gluten-free but if you want to make this recipe paleo-friendly you can use spaghetti squash or zoodles. You can change up this dish and make it your own in so many ways. Here are some good ideas for adding to this teriyaki salmon noodle bowl. green beans bok choy spring onions green onions bell peppers red pepper flakes jalapeno snap peas snow peas You can store any leftovers in an airtight container in the refrigerator for up to 4 days. I usually microwave mine to reheat, but you can reheat on the stove on medium-low heat until heated through.

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Show nutritional information

This is our estimate based on online research.
Calories:	573
Fat:	26 g
Carbohydrates:	58 g
Protein:	21 g
Cholesterol:	54 g
Sodium:	1387 mg
Fiber:	0 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.