This is my go-to dish when I am cooking for just myself and I don't feel like cooking. I hesitate to call it a stirfry as it isn't quite that, but it is close.
I always have frozen salmon filets in the freezer, so after a quick 20-minute defrost in water, I check for pin bones, then dice them up into chunks. Just a little bit of soy sauce for a marinade.
I then get a saucepan with about 2" of water going on high and a skillet on medium-high heat, with a drizzle of avocado oil in it. Once it hits 400 F, the salmon goes in!
I try to get most of the pieces such that the skin is in contact with the pan at first. This cooks quickly, just a few minutes. I'll turn the pieces with tongs. Don't go overboard, it will be added back to the pan in a few minutes.
Remove the salmon to a bowl, then add in a typical brick of ramen to the now-boiling water in the saucepan. (Do not use the seasoning packet!) Add about 1/4-1/3 cup of frozen vegetables to the skillet (I use carrots and peas). (Again, do not salt them.....they will be more than enough salt coming in a moment.) Set a timer for two minutes and thirty seconds. Toss or stir the vegetables around every bit or so.
After two minutes the vegetables will be thawed and have picked up just a little bit of char. Remove vegetables to the bowl with the salmon. By this time the last 30 seconds will have elapsed. Using tongs, transfer the ramen to the skillet.
The objective here is to get just a little toast on it. You'll need to wait for most of the residiual water to boil off before it even begins toasting. Keep it agitated so it doesn't stick. Finally, add a very small drizzle of toasted sesame oil to the noodles.
Now, everyone back in the pool! Add the salmon and peas and carrots back in, evenly distributing them. I like to sprinkle on sesame seeds (I use a mixture of white and black) and also some togarashi (a salt-free Japanese spicy pepper blend) at this point.
Finally, push everything to one side of the pan and do a five-count pour of Kikkomen Less-Sodium soy sayce. (Told you there would be more salt lol.) I like how it caramelizes when it hits the hot pan. Now, just swirl everything around until everything is well coated and most of the water in the soy sauce has evaporated. This only takes about fifteen seconds.
To plate, just return it to the bowl you were using earlier.
It actually took me longer to describe how to make it than it did to make it.
Heck of a lot tastier and far less expensive than ordering a delivery pizza.
I always have frozen salmon filets in the freezer, so after a quick 20-minute defrost in water, I check for pin bones, then dice them up into chunks. Just a little bit of soy sauce for a marinade.
I then get a saucepan with about 2" of water going on high and a skillet on medium-high heat, with a drizzle of avocado oil in it. Once it hits 400 F, the salmon goes in!
I try to get most of the pieces such that the skin is in contact with the pan at first. This cooks quickly, just a few minutes. I'll turn the pieces with tongs. Don't go overboard, it will be added back to the pan in a few minutes.
Remove the salmon to a bowl, then add in a typical brick of ramen to the now-boiling water in the saucepan. (Do not use the seasoning packet!) Add about 1/4-1/3 cup of frozen vegetables to the skillet (I use carrots and peas). (Again, do not salt them.....they will be more than enough salt coming in a moment.) Set a timer for two minutes and thirty seconds. Toss or stir the vegetables around every bit or so.
After two minutes the vegetables will be thawed and have picked up just a little bit of char. Remove vegetables to the bowl with the salmon. By this time the last 30 seconds will have elapsed. Using tongs, transfer the ramen to the skillet.
The objective here is to get just a little toast on it. You'll need to wait for most of the residiual water to boil off before it even begins toasting. Keep it agitated so it doesn't stick. Finally, add a very small drizzle of toasted sesame oil to the noodles.
Now, everyone back in the pool! Add the salmon and peas and carrots back in, evenly distributing them. I like to sprinkle on sesame seeds (I use a mixture of white and black) and also some togarashi (a salt-free Japanese spicy pepper blend) at this point.
Finally, push everything to one side of the pan and do a five-count pour of Kikkomen Less-Sodium soy sayce. (Told you there would be more salt lol.) I like how it caramelizes when it hits the hot pan. Now, just swirl everything around until everything is well coated and most of the water in the soy sauce has evaporated. This only takes about fifteen seconds.
To plate, just return it to the bowl you were using earlier.
It actually took me longer to describe how to make it than it did to make it.
Heck of a lot tastier and far less expensive than ordering a delivery pizza.
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