Nom, nom, nom! This salmon is tasty! Original found here, compliments of Julia’s Album.
4 tablespoons sesame oil
5 green onions, chopped
1 tablespoons sesame seeds
10 button mushrooms, sliced
4 oz baby spinach
1/4 cup + 1 tablespoon soy sauce
1/4 cup + 1 tablespoon honey
1/4 cup vegetable stock
1 teaspoon sriracha
1/2 pound chow mein noodle
Salt and pepper
Bring 6-8 cups of water to a boil. Slowly add chow mien noodles, stirring gently. Let water come to a boil again, lower heat and simmer for 5 minutes. Drain and rinse with cold water. Lightly toss in sesame or olive oil. Set aside.
Heat 2 tablespoons sesame oil in a large frying pan on medium-high heat and saute green onion and sesame seeds, about 2 or 3 minutes. Add mushroom and spinach and cook for another 2 minutes. Remove pan from heat and add 1/4 cup vegetable stock, 1/4 cup soy sauce, 1/4 cup honey, and sriracha until well mixed.
Pour sauce over noodles and warm on stove before serving. Cook salmon first, if possible.
Preheat oven to broil. Heat a skillet on high heat.
Salt and pepper non-skin side of salmon generously. Add 2 tablespoons sesame oil to skillet – it should sizzle. Add salmon skin side up and cook for 4 minutes. Be sure to move the salmon around the pan to ensure it is coated in oil.
Flip fish to sear skin for 3 minutes.
Mix 1 tablespoon soy sauce and 1 tablespoon honey together, warming slightly in the microwave. Brust salmon with mixture and place on lightly greased baking sheet to broil. Brush salmon again after 1.5 minutes. Cook salmon for a total of 3 minutes.
Serve atop prepared, warmed noodles.