Alaska Honey Sriracha Salmon Noodle Bowl

Alaska Honey Sriracha Salmon Noodle Bowl - Wild Alaska Salmon And Seafood Company
Alaska Honey Sriracha Salmon Noodle Bowl
Recipe type: Entree
Cuisine: Seafood
Serves: 6
Prep time:
Cook time:
Total time:
Need something quick yet delicious? This little gem of a recipe combines tons of flavor with the heart healthy nutrients of Alaskan Salmon. You won't be disappointed!

We recommend using Wild Alaska Salmon & Seafood's Wild Caught Sockeye Salmon or Black Cod for this recipe.
  • 12 Cups Chicken Broth
  • 3 Tbsp. Soy Sauce, low sodium
  • 2 ozs. Fresh Ginger, sliced
  • 1 Tbsp.Fish Sauce
  • 3 Lbs. total Wild Alaska Salmon OR Cod, six 4 ozs. fillets
  • ¼ Cup Sriracha
  • 2 Tbsp. Honey
  • 3 Tbsp. Canola Oil
  • 1 Tbsp. Sesame Oil
  • 2¼ Lbs. Udon noodles, fresh
  • 24 Ea. Baby Bok Choy,(separated into individual leaves with stems attached)
  • 12 Ea. Shitake Mushrooms
  • 6 ozs. total Tofu, firm, dices
  • 36 Ea. Bamboo shoots, sliced
  • 36 Ea. Waterchestnuts, sliced
  • 6 tsp Cilantro, chopped
  • 3 tsp. Sesame oil
  1. In a large pot add the chicken broth, soy sauce, ginger and fish sauce.
  2. Bring to a boil, reduce to a simmer and cook until the broth has reduced by ¼ to 9 cups
  3. Remove from heat, discard ginger, and hold warm.
  1. In a small bowl blend the sriracha with the honey.
  2. Heat a large sauté pan, and add the canola and sesame oil
  3. Brush each side of the chosen Alaska fish with the honey sriracha.
    *** You can control the heat by adding more or less of the honey sriracha basting liquid. When the fish is broken up into the broth, it adds a bit of bite. The more you baste the more bite you will add
  4. Place carefully into pan, and cook 2-3 minutes, turn, baste.
  5. Cook until done about 2-3 minutes.
  6. Remove, baste hold warm.
One Serving
  1. In a sauce pot add 6 ozs. cooked udon and 12 ozs. of the broth, along with 4 pieces of the bok choy, split in half lengthwise and 2 shitake mushroom, sliced thin.
  2. Bring to boil, reduce to simmer and cook 2 minutes.
  3. Add 1 oz. of diced tofu, 6 bamboo shoots and 6 waterchestnuts and cook until everything is hot about 1-2 minutes.
  4. Remove everything to serving bowl. Top with cooked fish.
  5. Garnish with 1 tsp. of chopped cilantro and drizzle ½ tsp. sesame oil. Serve.