Slammin’ Salmon Chowmein

My lord named this dish, making it safe to say he enjoyed it. AP! Salty, sweet, and packed with veggies, this savory dish is the perfect mid-week meal that can be easily scaled to accommodate the number of mouths you have to feed.

The flavor of the dish comes from a beautifully balanced sauce that was inspired from a lo mein recipe I saw on YouTube. I tweaked that recipe to be sure it was lawful, and substituted some ingredients to make it a bit healthier. This dish is kind of two recipes in one, however, both together are really something special.

I’ve broken the recipe into three primary sections below: The Sauce, Salmon, and Chowmein. The sauce is used for both the salmon and chowmein, and can be made ahead of time and stored in the fridge for up to 2-3 weeks. Enjoy!

Sauce Ingredients

  • 10 teaspoons soy sauce

  • 5 teaspoons honey

  • 6 teaspoons white cooking wine

  • 5 teaspoons vegetarian oyster sauce

  • 1 teaspoon white pepper

  • 3-4 cloves garlic, minced

  • 1.5 tablespoons ginger, minced

  • 1.5 tablespoons green onion, minced (use majority of the white part)

  • 1 teaspoon sesame oil

Sauce Directions

  • Combine all ingredients in a container with a lid and shake vigorously until combined. Set in the refrigerator until needed.

Chowmein Ingredients

  • Carrot, sliced thin or into julienne strips

  • Celery, sliced thin or into julienne strips

  • Cabbage, cut very thin

  • Red, orange and green bell pepper, cut into very thin strips

  • Bean sprouts

  • Chowmein noodles

  • 1 tablespoons avocado oil per serving made

  • 1 teaspoon of garlic per serving made

Chowmein Directions

  • Boil chowmein noodles 3 – 4 minutes and drain.
  • Add chowmein to an empty dish and pour in 1-2 tablespoons of avocado oil onto the noodles and combine. This keeps the noodles from sticking. Set aside until needed.
  • I intentionally left quantities off for the vegetable ingredients above. We love veggies in my lord’s house so I used a 2:1.5 veggie/chowmein ratio when putting the dish together.
  • I prepare this dish by serving to ensure ultimate freshness. Meaning I make more lord’s portion individually, then mine, and then the children. This makes sure veggies are perfectly crisp, and things don’t get mushy. I used about 2 cups of noodles and 1:5 cup of veggies per serving.
  • Add oil to the wok with garlic and fry 15-30 seconds.
  • Add veggies and sprinkle just a touch of salt (not very much at all). Fry 1-2 minutes.
  • Add noodles and stir to combine completely with veggies. Once combined, add 2-3 tablespoons of the sauce and combine completely. Fry 2 minutes.
  • Taste the noodle mixture and add more sauce if necessary.
  • Cook for about a minute more after adding additional sauce, and remove mixture from pan into a dish.

Salmon Ingredients

  • Salmon fillets, washed well in lemon water

  • Salt of the Earth

  • Garlic powder

  • Juice of 1 lemon

  • Red pepper/Chili oil, 1 teaspoon per fillet to be added directly to the avocado oil used to fry the salmon

  • Avocado oil

  • Sauce mixture (from above), 2-3 tablespoons for each fillets you have

  • Hoisin sauce, 1/2 teaspoon per fillets you have

  • Scallion, sliced thin

Salmon Directions

  • Season salmon with Salt of the Earth and garlic powder. Don’t use a heavy hand here. Remember you’re going to be adding sauce that is already pretty salty.
  • Squeeze or sprinkle lemon juice onto season fillets.
  • Add avocado and red pepper oils in appropriate amounts to the wok, based on the number of fillets over medium-high heat.
  • Add salmon, being sure not to overcrowd the pan. If you have to fry the salmon in batches, be sure to do that.
  • Sear both sides until golden brown, approximately 3 minutes each side.
  • Sear all fish and set aside.
  • Once all fish has been seared, add the sauce you made earlier and hoisin to the pan and combine completely.
  • Add pieces of salmon back to the pan and coat completely with the sauce. Use a spoon if necessary. Cook for 3-4 minutes on low-medium heat. The sauce will begin to bubble and thicken.
  • Remove pieces of salmon into a dish and pour additional sauce mixture on top.
  • Take plated chowmein and add salmon directly on top of the noodles.
  • Dress the dish with green onions and dig in!!

This dish also tastes delicious room temperature, making it a great Sabbath lunch option. Refrigerate overnight and take out a couple hours before you plan to eat. Enjoy!

6 Comments

  1. Basya Adi Israel

    Oh my! I can’t wait to try this for my lord’s house

  2. This dish right here is nothing but amazing. I love this dish and the flavors. This is a definitely add to my cooking list

  3. We just had this for dinner. Well done, the recipe is simple, great sauce, everything stayed hot while cooking the Salmon.
    Definitely make this one again!! Thank you.Roger & Lisa

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