Red Lobster`s Sesame Ginger Seared Salmon with Asian Vegetables
4 (8-10 oz) pieces of fresh salmon fillets, skinless
1/2 cup canola oil
2 tablespoons chopped green onions
28 ounces cooked Asian soba noodles or linguini
2 ounces red bell pepper, cut into thin strips
4 ounces broccoli florets, slightly blanched and chilled
4 ounces snow peas, slightly blanched and chilled
8 ounces sliced button mushrooms
24 ounces Sesame Ginger Sauce (bottled or your favorite recipe)
Chef Paul Prudhomme’s Blackened Redfish Magic
Salt & Pepper
Asian Vegetable: Mix the raw bell peppers and mushrooms with the blanched broccoli and snow peas. Season lightly with salt and pepper.
Heat the Sesame Ginger Sauce in another pan or in the microwave.
Salmon: Lightly brush both sides of the salmon with oil and lightly season with Blackened Redfish Magic.
Pre-heat a non-stick saute pan on medium-to-medium high heat. Place one tablespoon of oil into pan. Sear the seasoned fillets for 3-4 minutes.
Turn fish over and sear an additional 4-5 minutes or until desired doneness.
Place warm noodles on each plate. Top evenly with the vegetable mixture.
Place a salmon fillet in the center. Pour sauce over the top.