Alaska's most beloved wild fish is the star of this dish from Maya Wilson's The Alaska from Scratch Cookbook! We feast on salmon all year round and this recipe has quickly become a go-to dinner recipe for when we're hosting our friends. We like to prepare it with our locally-caught Salmon Sisters Wild Alaska Sockeye Salmon. Grab yourself a copy of the cookbook to experience all of the beautiful seafood dishes it has to offer!
Ginger Peanut Salmon Noodle Bowls
Maya Wilson, Alaska from Scratch
There is no ingredient I feature more prominently in my cookbook than salmon. From the moment I arrived in Alaska to cupboards filled with canned salmon and a freezer full of wild sockeye fillets given as precious gifts meant to welcome me to my new home, salmon has been an inextricable part of my Alaska story. There’s no way to live this life I live on the Kenai Peninsula - that of a wife, a mom-of-three, and a food writer - and not have my life touched, informed, and shaped by the salmon lifestyle. Here, it is the tide that binds us together. The salmon run is simultaneously our livelihood and our nourishment, bringing people in droves to the shore and to the table. Learning to embrace and honor this wild, sustainable resource in my kitchen has been one of the greatest joys of my career as a food writer.
For the sauce:
1⁄3 cup soy sauce
1⁄4 cup water
Juice of half a lime
1⁄4 cup toasted sesame oil
3 tablespoons honey
3 tablespoons rice wine vinegar
4 cloves garlic
1 tablespoon chopped fresh ginger
3 tablespoons hoisin sauce
3 tablespoons peanut butter
6 fillets (4–6 ounces each) wild Alaska salmon, pin bones and skin removed
14 ounces rice noodles
1 tablespoon avocado or vegetable oil
1 large red bell pepper, julienned
1 cup snow peas
1⁄2 cup roasted salted peanuts, chopped
1⁄2 cup sliced green onions
1⁄2 cup cilantro, chopped
1 lime, cut into wedges
1. To make the sauce: In a blender, combine the soy sauce, water, lime juice, sesame oil, honey, vinegar, garlic, ginger, hoisin sauce, and peanut butter. Blend until smooth.
2. Place the salmon fillets in a resealable plastic bag and pour one-third of the sauce over the salmon to coat. (Reserve the remaining sauce.) Seal and marinate in the refrigerator for 30 minutes.
3. Meanwhile, begin preparing the rice noodles according to package directions.
4. In a large skillet, heat the oil over medium-high heat. Remove the salmon fillets from the marinade, shaking off the excess, and place them in the hot skillet. Sear for 3 minutes, or until browned on the bottom, and then turn and cook for 2 minutes for medium. Transfer the salmon to a plate and allow to rest. Add the bell pepper and snow peas to the skillet and cook, stirring constantly, for 2 to 3 minutes, or until heated through and tender crisp. Add the reserved sauce to the skillet and heat through. Add the noodles to the pan and toss to coat with the sauce. Distribute the noodles and vegetables evenly among 6 serving bowls. Top each bowl with a salmon fillet. Sprinkle each plate generously with peanuts, green onions, and cilantro. Serve with lime wedges and Sriracha sauce on the side.
From "Alaska from Scratch" by Maya Wilson. Copyright ©2018 by Maya Wilson. By permission of Rodale Books, a division of Penguin Random House LLC. Available wherever books are sold.