Patrick Dunlea was booted off Top Chef Season 5's first episode because his salmon and bok choy were lackluster and his black-rice noodles were mushy. Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm. More Recipes from F&W Editors More Salmon Recipes
Category: Main Dish
Cuisine: not set
4 cups low-sodium chicken broth
2 cups water
1/4 cup mirin
1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons minced fresh ginger
2 garlic cloves minced
1 teaspoon sugar
8 ounces rice vermicelli broken into 4-inch lengths
2 tablespoons vegetable oil
6 center-cut salmon fillets with skin (about 6 ounces each)
1 pound baby bok choy cut into thin wedges
2 scallions, thinly sliced
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