Crisp Asian Salmon with Bok Choy and Rice Noodles
"Patrick Dunlea was booted off Top Chef Season 5's first episode because his salmon and bok choy were lackluster and his black-rice noodles were mushy. Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm...."
INGREDIENTS
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4 cups low-sodium chicken broth
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2 cups water
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1/4 cup mirin
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1/4 cup low-sodium soy sauce
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1/4 cup rice wine vinegar
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2 tablespoons minced fresh ginger
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2 garlic cloves minced
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1 teaspoon sugar
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8 ounces rice vermicelli broken into 4-inch lengths
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2 tablespoons vegetable oil
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6 center-cut salmon fillets with skin, about 6 ounces each
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Salt
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1 pound baby bok choy, cut into thin wedges
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2 scallions, thinly sliced
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