Copper River Salmon

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Compliments of Pier W:

Copper River Salmon with Udon Noodles, Szechuan Green Beans

Yield 1 portion

Portion size 7 oz


  • (1) 7 oz copper river salmon filet
  • 2 T olive oil blends
  • 1/8 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1 T sesame oil
  • 3 oz bok choy, blanched
  • 2 oz green beans, trimmed and blanched
  • 1 oz julienne carrot
  • 1 tsp chopped garlic
  • 4 oz soy Udon glaze
  • 1 tsp whole unsalted butter
  • 5 oz Udon noodles, cooked
  • 1 tsp basil oil
  •  Julienne basil for garnish


1. Heat 2 sauté pans on the stovetop over high heat. In one, add the olive oil blend. Season the salmon with the salt and pepper, and place the fish in the sauté pan to cook. Brown the first side, turns, and brown the second side, cooking until the fish is cooked all the way through, about 5 minutes. Remove, and set aside to keep warm.

2. in the second pan, place the sesame oil, and heat to smoke point. Add the garlic, bok choy, green beans, and carrots. Toss the vegetables continuously, to brown slightly, and to coat with the oil.

3. When the vegetables are somewhat limp, add the soy Udon glaze, the butter, and the noodles. Return to the heat, and toss together for about 2 minutes or until the pasta is heated through.

4. To plate, place the Udon noodle mixture in a warm bowl, and top with the salmon, the basil oil, and the julienne basil. Serve immediately.