DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

HOISIN HONEY SALMON OVER SHRIMP AND PAPAYA RICE NOODLES

Ingredients

The Salmon:

1 ½ pounds salmon filet

2 teaspoons Dish off the Block Ragin’ Cajun Spice Blend

1 tablespoon hoisin sauce

1 tablespoon honey

 

The Noodles:

2 tablespoons olive oil

1 large onion, chopped

6 garlic cloves, chopped

2 tablespoons fresh ginger root, minced

½ cup SPAM, chopped (or ham or bacon, chopped)

1, 15 ounce can chopped papaya, drained (or 2 cups fresh papaya or mango, chopped)

½ pound small shrimp, peeled and deveined

½ teaspoon salt

½ teaspoon black pepper

1, 8.8 ounce package vermicelli or thin rice noodles

2 cups chicken stock

1 teaspoon sesame oil

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon honey

1 cup pea pods

1 cup asparagus tips, in 3“ pieces

½ cup fresh basil leaves, chopped

2 teaspoons sesame seeds

Instructions

Preheat oven to 425 degrees

Cut your salmon into portion size pieces and place them on a baking sheet lined with foil. Rub the Cajun seasoning all over the tops of the filets.  Whisk the hoisin and honey together in a small bowl and brush it over the tops of the filets.  Place in the oven and cook for 12-14 minutes until a fork slides easily in and out of the center of each piece and the fish flakes with a fork. The center of each piece should be slightly translucent for medium-doneness.  Tent with foil and keep warm until ready to serve.

Heat the olive oil in a large deep skillet over medium high heat and cook the onions, garlic, and ginger until soft and fragrant, stirring frequently, about 4-5 minutes.  Add the SPAM and cook 2 minutes more until it begins to lightly brown.

Add the papaya, shrimp, salt, and pepper to the pan and cook for 2 more minutes.  Add the noodles and chicken stock to the pan and cook, stirring and tossing, until the noodles are softened and most of the liquid is absorbed, about 3 minutes.

Combine the sesame oil, soy sauce, hoisin, and honey in a small bowl and whisk until smooth.  Add to the sauce to the pan along with pea pods, asparagus, and basil.  Continue to cook, tossing to coat everything.  Cook until the pea pods and asparagus are bright green and tender, but still a little crisp, about 3 minutes.

Serve the noodles with all of the goodies in bowls and top with one piece of the salmon.  Sprinkle with sesame seeds and devour!!

You May Also Like...

E02CF809-E565-45B4-B56A-B25099FFE14F_1_201_a

SUPERBLY HERBY DIJON SALMON AND ASPARAGUS SHEET PAN DINNER

resized-b22136_723a5c3521454d918dc30474a6ffe1ef_mv2

SWEET SESAME SOY SALMON SHEET PAN DINNER WITH BROCCOLI AND ZUCCHINI

3DC4D8E6-9120-42FF-96DB-1C729E398F8C_1_201_a

SUPERBLY HERBY CATFISH WITH CHORIZO WINE AND BUTTER SAUCE

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00