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 lean more oily whereas others are crispier. A side of fresh cucumber balances out the heat for some cooling relief. If you have trouble finding glass noodles (also known as mung bean noodles), substitute with 1 cup jasmine rice and increase starch cooking time to 15 minutes.
Salmon with Chile Crisp
- 2 (5 oz) salmon filets
- 4 oz glass noodles
- ¼ cup chile crisp, homemade or store bought, plus extra for garnish
- 1 small cucumber, chopped
- 1 scallion, thinly sliced
1) Place salmon in a Suvie pan, cover with water, and insert into the top right zone of your Suvie. Place glass noodles in a starch pan and insert into your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 125°F for 1 hour
Vegetable: 0 minutes
Starch: 5 minutes
2) 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.
3) 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 scallion.
Nutritional Information per serving (2 servings per recipe): Calories 560, Total Fat 24g, Total Carbohydrates 58g, Total Sodium 65mg, Total Protein 26g