Steamed Salmon and Bok Choy with Rice Noodles | Williams Sonoma

Name: Steamed Salmon and Bok Choy with Rice Noodles | Williams Sonoma
Total time: 30 min
Ingredients: 1/4 cup (2 fl. oz./60 ml) soy sauce; 1/2 cup (4 fl. oz./125 ml) sesame oil; 2 Tbs. rice vinegar; 1 tsp. Asian fish sauce (optional); 2 garlic cloves, minced; 1 Tbs. peeled and minced fresh ginger; <br> 5 green onions, white and light green portions, halved crosswise and thinly sliced lengthwise; 2 Fresno chiles, stemmed, seeded and thinly sliced; 1 lime, quartered; 2 skinless center-cut salmon fillets, each about 8 oz. (185 g); 2 large heads baby bok choy, halved through the stem end; 6 oz. (185 g) thin rice noodles

www.williams-sonoma.com

Steamed Salmon and Bok Choy with Rice Noodles A gentle method of cooking that does a great job at retaining foods’ color, flavor and texture, steaming is

View full recipe on www.williams-sonoma.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.

Share this recipe:

Ingredients

1/4 cup (2 fl. oz./60 ml) soy sauce
1/2 cup (4 fl. oz./125 ml) sesame oil
2 Tbs. rice vinegar
1 tsp. Asian fish sauce (optional)
2 garlic cloves, minced
1 Tbs. peeled and minced fresh ginger
<br> 5 green onions, white and light green portions, halved crosswise and thinly sliced lengthwise
2 Fresno chiles, stemmed, seeded and thinly sliced
1 lime, quartered
2 skinless center-cut salmon fillets, each about 8 oz. (185 g)
2 large heads baby bok choy, halved through the stem end
6 oz. (185 g) thin rice noodles