Crispy Skin Salmon Ramen Noodles

This Week's Challenge: Arctic

The Starving Chef Blog
Crispy Skin Salmon Ramen Noodles

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There's always an excuse to whip up some ramen. This artic-twist on a Japanese classic includes crispy skin salmon with a poached egg and plenty of pickled seaweed.

Ramen is such an easy dish to customize. I literally started with an instant ramen noodle package and built my bowl from there. I did a quick sear on my salmon until the skin was crispy brown and then I flipped it into my ramen along with a poached egg.

Making a mishmash bowl of ramen is also a great way to clean out your fridge - so I included things like chopped carrots and slices of jalapeno in mine, because why not? The carrots can be used to replicate a ginger-y flavor and the jalapenos bring a welcome flash of heat.

Categories: Dinner , 52 Weeks of Cooking

Tags: Ramen , Salmon , Noodles , 52 Weeks of Cooking

The Starving Chef Blog

Crispy Skin Salmon Ramen Noodles

Prep Time: 15 minutes

Cook Time: 10 minutes

Makes 2 servings


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  • 2 packages instant ramen noodles, flavorings discarded
  • 2 small salmon filet, skin on
  • 2 tablespoons butter
  • 1/2 cup broccolini, chopped
  • 1 tablespoon olive oil
  • 1/2 white onion, chopped
  • 1 carrot, chopped
  • 2 tablespoons mirin
  • 2 eggs, poached (optional)
  • 1 jalapeno, sliced thin
  • 1/2 cup pickled seaweed, shredded (optional)
  • 2 cups chicken broth
  • sriracha, for topping (optional)
  • parsley, for topping (optional)

Here's How:

The Starving Chef Blog
  1. In a large soup pot, add the butter and heat over medium high. Season the salmon with salt and pepper. Add the salmon, skin side down, to the pot. Cook until the skin is brown and crispy, about 3-4 minutes. Flip and cook for an additional 1-2 minutes. Remove from the pot but do not clean the pot.
  2. Add the olive oil to the pot along with the onions, carrots and broccolini. Saute until the onions are transluscent and the broccolini is bright green. Pour in the mirin to 'deglaze' the pan, scraping up any brown bits on the bottom.
  3. Pour the chicken broth into the pot with the veggies and bring to a boil. As soon as it hits a boil, add the ramen noodles. Cook until the noodles are tender, about 3-5 minutes. If using, stir in the pickled seaweed.
  4. Ladle the broth and vegetables into a bowl and then fill with the noodles. Place the seared salmon on top. Garnish with a poached egg, jalapeno slices and sriracha. Serve hot and enjoy!

Mouth Feel

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