Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp (30ml) neutral oil
  • 2 tbsp (30g) lemongrass, finely minced
  • 1 tbsp (15g) fresh ginger, grated
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) soy sauce
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 12 oz (340g) rice noodles
  • 2 cups (150g) shredded carrots
  • 3 cups (100g) baby spinach
  • 2 tbsp (30ml) fish sauce
  • 1 tbsp (15ml) lime juice
  • 1 tsp (5ml) toasted sesame oil
  • 2 stalks (10g) scallions, thinly sliced
  • 1 tbsp (8g) toasted sesame seeds
  • 1 lime, cut into wedges

Instructions:

  1. Bring a large pot of water to a boil. Cook noodles according to package directions until al dente.
  2. Reserve ½ cup (120ml) of the starchy noodle water before draining, then rinse noodles under cold water to stop the cooking process.
  3. Pat salmon fillets completely dry with paper towels and season with salt and pepper.
  4. Heat 2 tbsp (30ml) of neutral oil in a skillet over medium-high heat until shimmering.
  5. Place salmon skin-side down and press gently with a spatula for 10 seconds; sear for 4–5 minutes without moving until the skin is golden-brown.
  6. Flip the fillets. Add minced lemongrass, ginger, and garlic to the pan gaps. Cook for 3–4 minutes, spooning the aromatic oil over the fish until internal temperature reaches 135°F (57°C).
  7. Stir in soy sauce at the last second and remove fish to a plate.
  8. In the same pan, sauté carrots and spinach for 2 minutes until wilted.
  9. Add cooked noodles, reserved noodle water, fish sauce, lime juice, and sesame oil. Toss on high heat for 1–2 minutes until the sauce emulsifies.
  10. Plate the noodles and top with salmon. Garnish with sliced scallions, toasted sesame seeds, and lime wedges.