Crisp Asian Salmon with Bok Choy and Rice Noodles

Ingredients

• 1 pound(s) baby bok choy
• Salt
• 6 center-cut salmon fillets with skin
• 2 tablespoon(s) vegetable oil
• 8 ounce(s) rice vermicelli
• 0.25 cup(s) low-sodium soy sauce
• 0.25 cup(s) mirin
• + 7 more ingredients
• • 1 teaspoon(s) sugar
  • 2 clove(s) garlic
  • 2 tablespoon(s) minced fresh ginger
  • 0.25 cup(s) rice wine vinegar
  • 2 cup(s) water
  • 4 cup(s) low-sodium chicken broth
  • 2 scallions

In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil. Meanwhile, bring a large pot of water to a boil. In a bowl, soak the rice noodles in very hot water until pliable, about 10 minutes. Drain the noodles and add them to the boiling water. Co...

View full recipe at Food & Wine