This is a favorite at Feaston because it combines all the convenience and ingenuity of American cuisine with some tastes straight from the Orient. And as an added bonus, it comes together in about 15 minutes flat. Delicious, easy, oh — and it’s cheap!
Plus, it looks pretty!
What’s not to love?
We actually start with the Asian slaw, because the longer it sits, the more intense the flavors get. So, in a small mixing bowl, combine 1/4 cup olive oil, 1/4 cup apple cider vinegar, 1/4 cup brown sugar and one seasoning packet from an Oriental-flavored pack of Ramen noodles. Don’t worry, we’ll use the actual noodles, too. Just whisk all those items together and set aside.
As a side note, apple cider vinegar is awesome for Asian-inspired recipes. You can almost always use it in place of rice vinegar without altering the taste drastically.
Next, break up the Ramen noodles either with your hands or by crushing them with a heavy object of your choosing. Place the noodles in a pan along with 1/2 cup unsalted peanuts and heat over medium until nice and brown, but not black or burnt. You’re just looking for the slightest hint of color. Give this a good shake occasionally to make sure nothing is burning. You can also use almonds or sunflower seeds, or any combination thereof, in place of the peanuts.
Meanwhile, in a large serving bowl, empty one bag of broccoli slaw. Once the noodles and peanuts are done browning, place them on top of the ‘salad.’ Finally, pour your dressing on top. Cover the whole thing with plastic wrap and give it a good shake. This is the best way to get the dressing all over the broccoli strips. Put the whole thing in the refrigerator until it’s just time to eat.
Now then, the salmon.
First, preheat a broiler pan under the broiler. This helps the fish cook even faster.
In a small bowl, mix 1 tablespoon of brown sugar with 1 teaspoon Dijon mustard (or hot Chinese mustard), 1 teaspoon soy sauce and 1/2 teaspoon ground ginger. Give it a good stir, until it’s thick and syrupy.
Once the broiler pan is heated up, carefully cover with non-stick cooking spray and then place two salmon fillets directly on the pan. Put the “pretty” side down, so it becomes the top as the fish finishes cooking. Season the fillets with sea salt and pepper and let cook about 4 to 5 minutes.
Flip the fish once they become pale pink and brush or drizzle on the sugar and mustard mixture. Top with sesame seeds and allow fillets to cook for 2 to 3 more minutes or until the sauce is thick and bubbly. Serve immediately.
Chopsticks and fortune cookies optional.