EatingWell


What's This?
Serving size 6
Prep Time
Total Time

Ingredients

2 oz bean thread noodles (see note)2 Tbsp canola oil3 Tbsp thinly sliced garlic7 cup reduced-sodium chicken broth1 can 15-ounce petite diced tomatoes1 Tbsp fish sauce (see note)1 Tbsp chile-garlic sauce (see note)2 tsp hot sesame oil, or to taste1 ¼ lb wild salmon fillet, skinned (see tip) and cut into 1/2-inch cubes1 cup thinly sliced scallions½ cup loosely packed cilantro leaves lime wedges for garnish

Directions

1. Place noodles in a large bowl, cover with hot tap water and soak until softened, 20 to 25 minutes. Drain.

2. Meanwhile, heat canola oil over medium heat in a Dutch oven. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel with a slotted spoon. (If the oil is too hot, the garlic will burn and become bitter so try a "tester" slice first before frying the rest.)

3. Carefully pour broth into the pan (it may spatter a little); bring to a boil. Stir in tomatoes and their juice, fish sauce, chile-garlic sauce and hot sesame oil. Stir in salmon, reduce heat to a gentle simmer and cook until the salmon is nearly cooked through, about 2 minutes. Stir in the drained noodles and scallions and simmer 1 minute more.

4. Top with cilantro and the crispy garlic. Serve with lime wedges, if desired.

Notes: Look for bean thread noodles (sometimes labeled mung bean, glass or cellophane noodles) in the Asian section of most large supermarkets or at an Asian market.

 

Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.

A blend of ground chiles, garlic and vinegar, chile-garlic sauce is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.

 

Tip: Place the salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 284
  • Calories from fat 117
  • Total Fat 13gm 20%
  • Sodium 1140mg 48%
  • Total Carbohydrates 16gm 5%
  • Fiber 1gm 4%
  • Protein 26gm
  • Cholesterol 60mg 20%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Soup, Lunch, Diabetic, Gluten Free, Healthy, Low Carb, Low Fat, Salmon, Tomato, Asian, Easy, Winter, Spring, Fall, Summer, Entertaining

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