Crunchy, spicy, and oily, chile crisp can add life to nearly any dish. In this case, we’re firing up tender glass noodles and rich salmon filets with an ample amount of chile crisp. We found this guide helpful when looking for the right chile crisp; some are oilier whereas others are crispier. A side of fresh cucumber balances out the heat for some cooling relief.
Salmon with Chile Crisp
- 2 (5 oz) salmon filets
- 4 oz glass or mung bean noodles
- ¼ cup chile crisp, plus extra for garnish
- 1 small cucumber, chopped
- 1 scallion, thinly sliced
1) Place salmon in a Suvie pan, cover with water, and place in the bottom zone of Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 125°F for 1 hour
Top Zone: None
2) Place glass noodles in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Pasta, 2 cups, 5 minutes
3) After the cook, remove pans from Suvie and rinse noodles with cool water. Drain well and then transfer to a large bowl with the chile crisp, stirring to coat. Divide between 2 bowls.
4) Remove salmon from packaging and pat dry. Place salmon filets on top of noodles and drizzle with additional chile crisp. Garnish each bowl with cucumbers and scallions.
Nutritional Information per serving (2 servings per recipe): Calories 560, Total Fat 24g, Total Carbohydrates 58g, Total Sodium 65mg, Total Protein 26g