Adapted from Amanda Brook’s book, FARM FROM HOME:

INGREDIENTS

  • 4 salmon fillets
  • Olive Oil
  • 1/2 C dark brown sugar
  • 1 TBSP chili powder
  • 2 TBSP sesame oil
  • 1 clove garlic, diced
  • 2 tsp ginger, diced
  • 1/2 lb. bok choy, cut into quarters
  • 1/2 lb. edamame (fresh or frozen)
  • 1/2 lb. broccoli florets
  • 1/2 lb. sugar snap peas
  • 2 TBSP mirin
  • 3/4 TBSP hoison
  • 2.5 TBSP soy sauce (plus, more to taste)
  • 1/4 C sesame seeds (optional)
  • 1 lb. udon noodles
  • Salt and Pepper to taste

DIRECTIONS

  • Preheat the oven to 450 degree F.
  • In a large pot, add 3 quarts water and bring to a boil. Add udon noodles and cook until noodles are tender {check package for exact instructions}. Drain noodles when done and set aside.
  • Season the salmon fillets – keep the skin on! I made the fillets the way my hubby and I like, with brown sugar and chili powder. Combine the sugar and spice in a bowl and mix well. Drizzle olive oil on the fillets and then rub the sugar/spice combo over all of the top, bottom, and sides. Place on a baking sheet and bake for 10-15 minutes, or until flaky when you poke it with a finger.
  • While salmon is cooking, pour sesame oil, garlic, and ginger in a wok or a large pan. {My personal preference is a wok; we love ours and use it not only for stir fry, but for anything that may try to escape smaller pans.}
  • Once pan is hot, add vegetables and stir constantly.
  • Combine mirin, hoison, and soy sauces together and add to the vegetables. When the vegetables are cooked, turn down the heat and add the udon noodles and sesame seeds; mix until well integrated and warm for several minutes.
  • When stir fry and salmon are done, plate, {add soy sauce, if desired}, and enjoy!