Flavorful Thai Noodle Salad with Perfectly Glazed Sockeye Salmon: A Quick & Healthy Weeknight Delight
Following up on my beloved seared sockeye salmon with green chile adobo sauce recipe, I’m thrilled to share another extraordinary salmon dish that’s equally delicious but offers a completely different flavor experience. Today, we’re diving into the vibrant world of Thai cuisine with a sensational Thai Noodle Salad paired with exquisite Glazed Sockeye Salmon. This flavor-packed main course is designed for convenience, easily prepared in less than 45 minutes, making it an ideal choice for a healthy and satisfying weeknight dinner.
This year, I’m honored to continue my partnership with Copper River Salmon, shedding light on the crucial topic of sustainable, wild Alaskan salmon. My passion for seafood, especially when it’s responsibly sourced, runs deep, and I feel incredibly privileged to utilize this platform to share its importance. Understanding where our food comes from and how it impacts the environment is more vital than ever.
In just one month, I’ll embark on an exciting journey to Cordova, Alaska, a trip I’ve been eagerly anticipating. There, I’ll have the incredible opportunity to meet the dedicated small fishing families represented by Copper River, immerse myself in Alaska’s breathtaking wilderness, and witness the harvest of wild sockeye salmon directly from its pristine source. This experience promises to be transformative, connecting me even more deeply to the origins of this remarkable ingredient.
I have a strong feeling this will be one of those life-changing adventures, and I absolutely cannot wait to share every moment and insight with all of you! In the interim, let’s turn our attention to the star of today’s recipe: a vibrant Thai Noodle Salad and its perfectly pan-seared, glazed salmon counterpart.
Why Wild Sockeye Salmon is a Culinary Star
Salmon, with its inherently rich and robust flavor profile, is an exceptionally versatile fish that beautifully complements a wide array of ingredients. It particularly shines when paired with the complex, aromatic spices and vibrant tastes found in Asian cuisine. This natural affinity made choosing an Asian-inspired direction for today’s recipe an effortless decision.
The salmon used in this recipe is exquisite Prince William Sound sockeye salmon, known for its superior quality and distinct characteristics. Harvested during the prime months of June and July from glacial-fed waters, this sockeye boasts a stunningly deep red color that’s a feast for the eyes (as you can see in the pictures!). Beyond its visual appeal, it offers a wonderfully firm texture that holds up perfectly during cooking, and it’s celebrated for its exceptionally high levels of healthy omega-3 fatty acids, making it not just delicious but also incredibly nutritious.
Wild sockeye salmon is not only a delight for the palate but also a powerhouse of nutrition. Rich in protein, vitamins D and B12, and selenium, it supports heart health, brain function, and overall well-being. Its distinctive color comes from its diet of plankton and crustaceans, which are rich in astaxanthin, a powerful antioxidant. Choosing wild-caught salmon, especially from sustainable fisheries like those in Copper River, ensures you’re getting a product that’s good for you and good for the planet. The careful management of these fisheries means that salmon populations are healthy and thriving for future generations.
Crafting the Perfect Glaze: The Magic of Nahm Prik Pow
The secret to our extraordinarily flavorful salmon lies in a simple yet profound glaze, built around the star ingredient: roasted red chili paste. This paste, traditionally known as nahm prik pow, is a cornerstone of Thai cuisine, celebrated for its intricate blend of flavors. It’s typically crafted from a rich combination of fried garlic, shallots, dried chilies, dried shrimp, and various other aromatic components, resulting in a complex, slightly sweet, savory, and mildly spicy profile.
While an authentic, homemade nahm prik pow can be found in well-stocked Asian supermarkets or specialty food stores, for convenience, a quality brand like Thai Kitchen works wonderfully. This is the brand I personally used during the development and testing of this recipe, so rest assured it delivers excellent results. However, if you opt for a different brand, be mindful that the intensity and strength of chili paste can vary significantly, so you might need to adjust quantities to achieve your desired flavor balance.
I cannot stress enough the importance of nahm prik pow in this dish; it’s truly irreplaceable. Its unique flavor profile cannot be easily or equally duplicated by any substitute, so I strongly advise against omitting it or attempting to replace it with other ingredients. Despite its name, which might suggest fiery heat, nahm prik pow is actually relatively mild in spiciness, especially when diluted into a glaze. Don’t be intimidated by the quantities listed in the recipe; it’s designed to impart rich flavor, not overwhelming heat.
When lightly diluted, this paste transforms into an incredibly easy and effective glaze for salmon fillets. The inherent slight sweetness, often attributed to traditional ingredients like palm sugar, contributes significantly to beautiful caramelization when the salmon is pan-seared. This creates a wonderfully crispy exterior and a tender, flaky interior, elevating the salmon to new heights of deliciousness. The umami notes from the dried shrimp and garlic also deepen the overall savory experience, making each bite truly unforgettable.
The Thai Noodle Salad: A Symphony of Fresh Flavors
To perfectly complement the glazed salmon, I’ve created a vibrant Thai noodle salad using delicate dry rice noodles. This salad is a celebration of the quintessential “trifecta” of Thai cooking: the harmonious balance of salty, sour, and fresh aromatic herbs. It’s bursting with all my favorite flavors, making it an incredibly refreshing and satisfying side. The dressing is built on the essential pillars of Thai cuisine: robust fish sauce, bright, freshly squeezed lime juice, and an abundance of fresh herbs including cilantro, basil (Thai basil is preferred for its slightly peppery, anise-like notes), and cooling mint leaves. Thinly sliced scallions add a mild oniony bite, while chopped dry-roasted peanuts provide a delightful crunch and nutty depth.
These ingredients are incredibly similar to those that form the heart of my all-time favorite Thai dish, green papaya salad, showcasing the interconnectedness of flavors across classic Thai recipes. While the base may share similarities, the noodle salad offers its own unique textures and profiles, making it a standalone star.
My biggest piece of advice for anyone venturing into Thai cooking, especially with this recipe: do not be afraid of fish sauce! It’s a foundational ingredient in Thai cuisine, providing a deep, salty, and wonderfully funky umami flavor that cannot be replicated. While it might smell intense straight from the bottle, it transforms beautifully in a dish, adding incredible depth and complexity without being overtly “fishy.” In my humble opinion, the more, the better when it comes to achieving that authentic Thai flavor!
The combination of cool, bouncy noodles, crunchy peanuts, fragrant herbs, and the zesty, savory dressing creates a truly dynamic experience for your taste buds. This salad isn’t just a side; it’s an integral component that balances the richness of the salmon, ensuring every mouthful is a perfect blend of textures and flavors. It’s a testament to how simple, fresh ingredients can come together to create something truly spectacular.
Recipe: Thai Noodle Salad with Glazed Salmon
Thai Noodle Salad with Glazed Salmon
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Ingredients
Thai Noodle Salad:
- 8 ounces stir-fry rice noodles
- 1½ tablespoons roasted red chili paste
- 1 tablespoon fish sauce plus more for serving
- ½ teaspoon granulated sugar
- 1 tablespoon grapeseed or other neutral oil
- 1 large shallot thinly sliced
- 4 large garlic cloves minced
- 1 cup chopped baby bok choy leaves roughly 2 heads
- 2 tablespoons (30 mL) freshly squeezed lime juice plus wedges for serving
- 3 scallions, green parts only thinly sliced
- large handful fresh cilantro leaves roughly chopped
- large handful fresh basil leaves, preferably Thai torn
- small handful fresh mint leaves torn
- ⅓ cup chopped dry roasted, unsalted peanuts
Glazed Salmon:
- 1 tablespoon roasted red chili paste
- 1 teaspoon grapeseed or other neutral oil plus more for cooking
- 4 (4-5 ounce) wild Alaskan sockeye salmon fillets, skin-on
- kosher salt
- freshly ground black pepper
Instructions
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Prepare the noodles: Bring a large pot of water to a boil. Add the noodles, stir, and cook until just al dente according to package directions. Drain well, rinse thoroughly under cold water until cooled, and set aside to prevent sticking.
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In a small bowl, whisk together 1½ tablespoons of the chili paste, 1 tablespoon fish sauce, ½ teaspoon sugar, and two tablespoons cold water until well combined. Set this vibrant dressing aside. In a large non-stick skillet or wok, heat 1 tablespoon of grapeseed or neutral oil over medium-high heat. Add the thinly sliced shallots and sauté for 1 to 2 minutes, stirring frequently until softened and fragrant. Incorporate the minced garlic and continue to sauté for another 30 seconds, or until it becomes aromatic. Add the chopped baby bok choy leaves to the pan and stir-fry until they just begin to wilt. Introduce the cooled noodles to the pan, along with the prepared chili paste mixture. Resist the urge to stir immediately; allow the noodles to sit undisturbed for a moment to caramelize slightly at the bottom before gently tossing to combine. Stir in one tablespoon of fresh lime juice. Transfer the sautéed noodles to a large serving platter or bowl. Gently fold in the remaining lime juice, sliced scallions, chopped fresh cilantro leaves, torn basil, fresh mint leaves, and the crunchy peanuts. Taste and adjust seasoning as desired, adding more fish sauce or lime juice to perfectly balance the flavors. Set the noodle salad aside to cool slightly while you prepare the salmon.
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Prepare the salmon: In a clean small bowl, whisk together 1 tablespoon of roasted red chili paste, 1 teaspoon grapeseed or neutral oil, and 1 teaspoon cold water until the mixture is mostly smooth and forms a spreadable glaze. Liberally brush the tops of the wild Alaskan sockeye salmon fillets with this paste mixture, ensuring an even coating. Season both sides lightly with kosher salt and freshly ground black pepper.
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Heat roughly one tablespoon of neutral cooking oil over medium-high heat in a large (12-inch) non-stick skillet. Once the oil is shimmering, carefully add the salmon fillets, skin-side down. Cook for 3 to 4 minutes; the exact timing will vary based on the thickness of your salmon fillets (my filets were approximately 1-inch thick, cooking quickly). The skin should become crispy and golden. Flip the fillets gently and continue cooking for another 1 to 2 minutes, or until the flesh is slightly opaque in the center and the salmon develops a beautiful caramelized crust. To serve, evenly distribute the refreshing Thai noodle salad onto individual plates or a large serving platter. Top each portion with a perfectly glazed piece of salmon. Garnish generously with fresh lime wedges for squeezing over the dish, enhancing its brightness and acidity.
Tips for Success:
- For perfectly cooked salmon, an instant-read thermometer inserted into the thickest part of the fillets should register between 120ºF – 130ºF for medium-rare. Sockeye salmon, known for its lean texture, can dry out more easily than other varieties of wild salmon, so it is best served medium-rare to maintain its succulence and flavor.
- Ensure your skillet is hot enough before adding the salmon to achieve that coveted crispy skin and caramelized glaze.
- Don’t overcrowd the pan when cooking the salmon; cook in batches if necessary to ensure even searing.
- Feel free to add other fresh vegetables to the noodle salad, such as shredded carrots, cucumber, or bell peppers, for extra crunch and nutrients.
- If you prefer a spicier kick, you can add a pinch of dried chili flakes to the noodle dressing or offer Sriracha on the side.
This recipe brings together the best of Thai flavors with the incredible quality of wild Alaskan sockeye salmon. It’s a meal that’s not only incredibly satisfying and packed with flavor but also quick enough for any busy weeknight. The balance of sweet, savory, sour, and a hint of spice, combined with the rich, flaky salmon, makes for an unforgettable dining experience.
I hope you try this recipe and fall in love with the vibrant flavors and fresh ingredients. It’s a testament to how simple yet powerful combinations can create truly memorable meals. And remember, choosing wild, sustainably caught salmon like that from Copper River not only ensures a superior product but also supports responsible fishing practices that protect our oceans. Enjoy!
This delicious recipe was made possible through my partnership with Copper River, who generously provided the wild Prince William Sound sockeye salmon. I’m incredibly proud to collaborate with them in 2016 and help raise awareness for the importance of wild, sustainably-caught salmon.