Sunday supper: Oven-Baked Sweet Spicy Salmon with Oyster Sauce Noodles

Serves 2.

Salmon fillets are seasoned with chili bean sauce, Shaohsing rice wine, light soy sauce and dried chili flakes and baked in the oven for a hearty, healthy meal full of omega-3 fatty acids. Meanwhile, a simple stir-fry of vegetables and cooked noodles seasoned with oyster sauce makes this dish delightful to eat. From “Wok for Less,” by Ching-He Huang (Kyle Books, 2023).

For the salmon:

• 2 (4.25-oz.) pieces of skin-on salmon fillet

• 1-in. piece of fresh root ginger, peeled and finely grated

• 1/2 tsp. chili bean sauce

• 2 tsp. Shaohsing rice wine

• Pinch of dried chili flakes

• 1/2 red onion, sliced into half-moons

• 2 tsp. olive oil or canola oil

• 2 tsp. honey

For the vegetable noodle stir-fry:

• 1 1/4 c. (10 1/2 oz.) stir-fry vegetables, either prepackaged or a combination of baby bok choy, carrot strips and red pepper strips

• 10 1/2 oz. cooked egg noodles, such as spaghetti or linguine

• 1 tbsp. oyster sauce

• 1 to 2 tbsp. low-sodium light soy sauce

• Dash of toasted sesame oil

For garnish:

• Finely chopped green onions

Directions

Preheat the oven to 350 degrees.

Place the salmon fillets in a shallow roasting pan. Add the ginger, chili bean sauce, rice wine, soy sauce and chili flakes, then lay the red onion slices on top. Drizzle the olive or canola oil over the fillets. Place the pan in the oven and bake for 10 minutes. Remove from the oven, brush over the honey and return to the oven for 2 minutes to caramelize.

Add the cooked egg noodles, season with oyster sauce, light soy sauce, toasted sesame oil and black pepper and combine well.