Crisp Asian Salmon With Bok Choy And Rice Noodles

Ingredients

4 c. low-sodium chicken broth

2 c. water

1/4 c. mirin

1/4 c. low-sodium soy sauce

1/4 c. rice wine vinegar

2 tbsp. minced fresh ginger

2 clove garlic

1 tsp. sugar

8 oz. rice vermicelli

2 tbsp. vegetable oil

6 center-cut salmon fillets with skin

salt

1 lb. baby bok choy

2 scallions

Preparation

Step 1In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic, and sugar to a boil.Step 2Meanwhile, bring a large pot of water to a boil. In a bowl, soak the rice noodles in very hot water until pliable, about 10 minutes. Drain the noodles and add them to the boiling water. Cook until tender, about 4 minutes. Drain and transfer to 6 shallow bowls.Step 3In a large nonstick skillet, heat the oil until shimmering. Season the salmon fillets with salt, add them to the skillet skin side down, and cook over high heat until browned, about 4 minutes. Turn and cook until medium-rare, about 4 minutes longer. Set the fillets on the noodles.Step 4Add the bok choy to the boiling broth and cook until bright green, about 2 minutes. Using a slotted spoon, divide the greens among the bowls and spoon in the broth. Garnish with the scallions and serve.