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Braised Salmon with Rice Noodles and Bok Choy

Recipe by Myra Kornfeld
You can scale this quick, tasty meal-in-a-skillet recipe down for one, or scale it up to serve more.
Yield: Serves 2
Total Time: 25 min
Prep: 15 min
Cook: 10 min
Additional:
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 noodles (vermicelli)
2 heads baby bok choy, cut into ½-inch diagonal pieces
1 teaspoon sesame seeds
Preparation
1.  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.
2.  Add the ginger, shoyu, sugar and toasted sesame oil to the bonito water.
3.  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.
4.  Divide the noodles, greens, broth and salmon between two shallow pasta plates or bowls. Top with a sprinkle of sesame seeds and serve hot.
About Myra Kornfeld
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