Ginger-Sesame Coho with Saucy Bok Choy Noodles

Silky rice noodles, tender bok choy, and glossy ginger-sesame coho come together in a fast, aromatic skillet dinner. The sauce is savory, bright, and gently sweet, clinging to every noodle while a final drizzle over the salmon makes the whole bowl feel takeout-special in the best way.

Ingredients

Coho Salmon Fillet (Farm Raised)
12 oz, cut into 2 portions Sale $9.99/lb
A Taste of Thai® Vermicelli Rice Noodles
4 oz $4.49 for 8.8 oz
Bok Choy
12 oz, chopped; stems and leaves separated $2.49/lb
Spice World™ Fresh Peeled Ginger Bag
1 tablespoon grated $3.99 for 7 oz
Kroger® Whole Garlic Bulbs
2 cloves, minced $2.49 for 5 ct
Green Onions
3, sliced; whites and greens separated $1.50 per bunch
Fresh Green Serrano Peppers
1/2 to 1 pepper, thinly sliced, optional $4.99/lb
Son Premium Fish Sauce
1 tablespoon $11.79 for 17 oz
Soy sauce
2 tablespoons
Rice vinegar or apple cider vinegar
1 tablespoon
Brown sugar
2 teaspoons
Toasted sesame oil
1 teaspoon
Neutral oil
2 tablespoons, divided
Water or low-sodium chicken broth
1/4 cup
Black pepper
to taste

Instructions

Soak or cook the rice noodles according to package directions until just tender. Drain, rinse briefly with cool water, and set aside.
Make the sauce by stirring together fish sauce, soy sauce, vinegar, brown sugar, grated ginger, toasted sesame oil, and 1/4 cup water or low-sodium chicken broth.
Transfer 2 tablespoons of the sauce to a separate small bowl and reserve it for glazing the cooked salmon at the end.
Pat the coho dry and season lightly with black pepper. Go easy on salt because the sauce is already savory.
Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Sear the salmon skin-side down if it has skin for 4 to 5 minutes. Flip and cook 2 to 3 minutes more, until just cooked through and 145°F in the thickest part. Transfer to a plate.
Lower the heat to medium. Add the remaining 1 tablespoon oil, bok choy stems, green onion whites, garlic, and serrano if using. Stir-fry 2 to 3 minutes, until the stems start to soften.
Add the bok choy leaves and cook 1 minute, until wilted. Add the drained rice noodles and the larger portion of sauce. Toss 1 to 2 minutes, until the noodles are hot, glossy, and well coated.
Return the salmon to the skillet, spoon the reserved 2 tablespoons sauce over the top, and warm for 30 seconds.
Serve the saucy bok choy noodles in bowls with the glazed coho on top and sliced green onion greens scattered over.

Total time: 35 minutes

Estimated cost: About $18–$22 for the portions used; pantry staples like soy sauce, sugar, vinegar, and oils not counted.

Health notes: Approximately 610 calories per serving. Protein-rich salmon with tender greens and a moderate noodle portion; use low-sodium soy sauce if you want to reduce sodium.

Drink pairing: A dry Riesling is excellent with the ginger, fish sauce, and sesame. Grüner Veltliner or a crisp lager also pairs well with the fresh bok choy and savory-sweet glaze.

Careme