This recipe calls for mirin, rice cooking wine. A golden color, mildly sweet liquid seasoning used to balance the salty flavors of soy sauce or miso in Japanese and other Asian cuisine.
- Cook Time
- Prep Time
- 4 tablespoons chili garlic sauce
- 4 tablespoons mirin
- 4 tablespoons rice wine vinegar
- 4 tablespoons soy sauce
- 4 teaspoons sesame oil, divided
- 1 pound skin-on salmon, cut into 4 equal portions
- 2 (9-ounce) packages fresh lo-mein noodles
- 5 green onions, sliced on a diagonal
- ½ tablespoon black sesame seeds
- ½ teaspoon toasted sesame seeds
- ½ teaspoon kosher salt
1. In a medium bowl, mix together chili garlic sauce, mirin, vinegar, soy sauce and 2 teaspoons sesame oil. Pour over salmon in a shallow baking pan and marinate 10 to 15 minutes. Flip and marinate 10 to 15 minutes more. Preheat oven to 400° F.
2. Spray a large oven proof skillet with cooking spray and heat over medium high heat. Remove salmon from marinade and sear 2 to 4 minutes. Flip over salmon, transfer to the oven and bake for 8 to 10 minutes.
3. While salmon is baking, cook noodles according to package directions. Drain well and toss with green onions, sesame seeds, salt and remaining 2 teaspoons sesame oil. Divide noodles between four plates and top with salmon.