Roasted Chili Salmon Ramen

Salmon roasted with chili glaze, served atop ramen noodles in a rich, spicy broth.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 2 salmon fillets (about 6 ounces each), skin removed
• 2 tablespoons olive oil, divided
• 1 tablespoon chili paste (such as sambal oelek or gochujang)
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 3 cups low-sodium chicken or vegetable stock
• 1 tablespoon miso paste
• 2 teaspoons sesame oil
• 1 tablespoon lime juice
• 2 green onions, thinly sliced
• 2 tablespoons fresh cilantro, chopped

Preparation

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a small bowl, mix 1 tablespoon olive oil, chili paste, honey, soy sauce, rice vinegar, smoked paprika, black pepper, and a pinch of salt.
2. Pat salmon fillets dry and place on prepared baking sheet. Brush generously with chili mixture. Roast for 10–12 minutes until just cooked through. Flake into large pieces.
3. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
4. While salmon roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, bell pepper, and carrot; sauté for 3–4 minutes until softened. Add garlic and cook 1 minute more.
5. Pour in stock and bring to a simmer. Whisk in miso paste, sesame oil, and lime juice. Taste and adjust seasoning as needed.
6. Add cooked ramen noodles to the broth, tossing gently to coat and heat through.
7. Divide noodles and broth among bowls. Top with roasted salmon, green onions, cilantro, and desired toppings.