Half Hour Dash: Salmon Lo Mein

Summer is about dining al fresco, but when dinner seems to take ages to accomplish, who has the energy to enjoy the outdoors when dining? The answer is simple: make dinner in a dash. I'm not talking about a harried rush. I'm talking about simple meals that take about a half hour to make and give you time to enjoy your summer without feeling like takeout or delivery are your only options. has us considering Salmon Lo Mein:

Now, Asian noodles are a great way to get a meal on the table in short order. And when you talk about adding salmon, you're in luck because it cooks in about the same time the noodles boil. In fact, if you prep your veggies the night before, this meal can be on the table in under a half hour. I used good 'ol spaghetti noodles because that's what I had on hand. Use what makes you happy. Rice noodles or thick udon noodles would be spiffy. I also used boneless, skinless salmon that made this dish super fast and easy. You could also opt for steaks or fillets with skin on them, but you'll likely prefer to remove skin and bones prior to adding the fish to the dish.

As for veggies, this is really up to you. I picked shredded carrot, sliced radish, sliced garlic scapes, and chopped snow peas because I had them on hand and could just toss them with the noodles, fish, and sauce to make a fast meal. You could cook other veggies and add them or choose still other options that don't require cooking. And, as always, when I turn up the heat on a dish, you can follow suit, pass me by, or put on the brakes according to your own personal tastes. Just toss it all together, put it in a bowl, and dig in!

Salmon Lo Mein

  • 10 oz. spaghetti or other long pasta
  • 2 tsp. canola oil
  • 6 oz. boneless, skinless salmon fillets
  • 1/2 c. shredded carrot
  • 1/2 c. chopped snow peas
  • 2 T. sliced garlic scapes (or green onions)
  • 1/4 c. sliced radish
  • 1/4 c. soy sauce
  • 2 T. maple syrup
  • 2 tsp. chili oil
  • 1 tsp. black sesame seeds

Prepare the pasta according to the package directions and thoroughly drain.

While the pasta cooks, heat the canola oil over medium-high heat and cook the salmon fillets by flipping once after browning on one side for about 5 minutes. Cook an additional 5-7 minutes and gently flake the fish apart into bite-sized pieces. Add the prepared vegetables to the skillet, as well as the drained pasta and the soy sauce, maple syrup, and chili oil. Toss well to combine. Serve in bowls and sprinkle with the sesame seeds. Store any leftovers tightly sealed in the refrigerator for up to 3 days.

  • Yields: 3-4 servings
  • Preparation Time: 30 minutes

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