Salmon & Ramen Noodles
- 2 fillets Salmon
- 2 servings Ramen Noodles
- 4 ounces Green Beans
- 1 Green Onion
- 1 Lemon
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Freshly Ground Pepper
Ginger & Soy Sauce Glaze
- 0.25 cup Soy Sauce/Tamari/Coconut Aminos
- 0.25 cup Balsamic Vinegar
- 0.25 cup Honey
- 1 teaspoon, grated Ginger
- 1 teaspoon, grated Garlic
Sweet and savory ginger and soy sauce glazed salmon served with noodles and green beans.
This is my easy and delicious take on salmon ‘teriyaki.’
I love lean and nutrient rich proteins like salmon. I also crave Asian flavors, all the time.
This plate basically answers all of cravings plus it’s got ramen noodles!
Green beans are my current favorite but other bright green veggies like baby bok choy, broccolini or spinach also work really well!
Green beans are so versatile and a healthy green vegetable that we all need to eat more of!
There are a few different varieties of green beans such as snap beans, string beans and French green beans.
They are a heart healthy food and also contains protein and fiber.
Salmon is rich in omega-3 fatty acids which have been shown to reduce inflammation, lower blood pressure, and decrease risk factors for disease.
This pretty fish is also a great source of protein, is high in B vitamins, a good source of potassium, and more!
If possible, I do recommend getting wild-caught over farmed raised fish.
The chemicals and waste from fish farms can spread and contaminate the environment around them.
This can even affect local wildlife and spread diseases to wild fish populations.
Farm-raised fish are fed antibiotics. Fish that are raised in captivity are more likely to get sick.
If you are gluten-free, swap the ramen noodles for rice noodles and use coconut aminos instead of soy sauce.
Leave your review for this ginger and soy sauce glazed salmon recipe in the comment section below.
Cook The Salmon
When I buy salmon, I usually have the person behind the fish counter remove the bones for me but I keep the skin on as there is a very thin layer of mega nutrients that is between the skin and meat and when the fish cooks, those nutrients transfer into the meat of the fish.
I also remove the skin right before serving. I highly recommend buying wild caught salmon over farm-raised.
Start by preheating your oven to 400F, then place the salmon skin-side down onto a parchment lined baking sheet.
Season the salmon with a sprinkle of salt and pepper, then place 3-4 slices of lemon on top.
You don’t need a lot of seasoning at this point because the glaze has a lot of flavor.
Wrap the salon in the parchment paper like you would a little present.
Wrapping the fish inside parchment paper will allow the fish to steam rather than bake.
Once your oven is preheated, bake the fish for 15-20 minutes.
Make The Ginger & Soy Sauce Glaze
While the fish cooks, prepare the glaze.
Add all of the glaze ingredients into a small bowl and whisk until combined.
Heat a saucepan or a medium sized skillet over medium-high heat and let the pan heat up for about 1 minute.
Once the pan is hot, lower the heat to medium and add the sauce.
You want the sauce to bubble up and simmer, while whisking occasionally.
After about 3-4 minutes, the sauce will be reduced and thickened.
Cook The Green Beans and Ramen Noodles
Next, bring a medium or large pot of water to a boil.
Once at a rolling boil, add the green beans and flash cook them for only two minutes then immediately transfer them to a large bowl filled with cold water and ice cubes to shock the green beans and stop the cooking process.
Next, cook the ramen noodles in the same pot. You can also reuse the water from the green beans.
Cook your ramen noodles according to package directions.