Careme

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

  1 tablespoon
• Brown sugar

  1 teaspoon
• Rice vinegar or apple cider vinegar

  1 tablespoon
• Neutral oil

  2 tablespoons, divided
• Black pepper

  to taste

Instructions

1. Soak or cook the rice noodles according to package directions until just tender. Drain, rinse briefly with cool water, and set aside.
2. Make the sauce by stirring together fish sauce, soy sauce, brown sugar, vinegar, grated ginger, and 2 tablespoons water.
3. Pat the coho dry and season lightly with black pepper. Go easy on salt because the sauce is savory.
4. 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. Transfer to a plate.
5. 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.
6. Add bok choy leaves and cook 1 minute, until wilted. Add the drained rice noodles and sauce, tossing until the noodles are glossy and hot.
7. Return the salmon to the pan for 30 seconds, spooning a little sauce over the top. The salmon should reach 145°F in the thickest part.
8. Serve the saucy bok choy noodles in bowls with the coho on top and sliced green onion greens scattered over.