Crisp Asian Salmon with Bok Choy and Rice Noodles

INGREDIENTS

• 4 c. low-sodium chicken broth
• 2 c. water
• ¼ c. mirin
• ¼ c. low-sodium soy sauce
• ¼ c. rice wine vinegar
• 2 tbsp. minced fresh ginger
• 2 clove garlic
• 1 tsp. sugar
• 8 oz. rice vermicelli
• 2 tbsp. vegetable oil
• 6 center-cut salmon fillets with skin
• salt
• 1 lb. baby bok choy
• 2 scallions

DIRECTIONS

1. In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic, and sugar to a boil.
2. 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. Cook until tender, about 4 minutes. Drain and transfer to 6 shallow bowls.
3. In a large nonstick skillet, heat the oil until shimmering. Season the salmon fillets with salt, add them to the skillet skin side down, and cook over high heat until browned, about 4 minutes. Turn and cook until medium-rare, about 4 minutes longer. Set the fillets on the noodles.
4. Add the bok choy to the boiling broth and cook until bright green, about 2 minutes. Using a slotted spoon, divide the greens among the bowls and spoon in the broth. Garnish with the scallions and serve.

Source: countryliving.com