Thai Noodle Salad with Glazed Salmon

INGREDIENTS

8 oz

stir-fry rice noodles

and 1/2 tablespoons roasted red chili paste

1 tbsp

fish sauce, plus more for serving

1/2 tsp

granulated sugar

1 tbsp

grapeseed or other neutral oil

large shallot, thinly sliced

large garlic cloves, minced

1 cup

chopped baby bok choy leaves (roughly 2 heads)

2 tbsp

freshly squeezed lime juice, plus several wedges for serving

scallions, green parts only, thinly sliced

large handful of fresh cilantro leaves, roughly chopped

large handful of fresh basil leaves, torn (Thai is best, but Italian will work in a pinch)

small handful fresh mint leaves, torn

1/3 cup

chopped dry roasted peanuts

1 tbsp

roasted red chili paste

1 tsp

grapeseed or other neutral oil, plus more for cooking

wild Alaskan sockeye salmon fillets (roughly 4-5 ounces each), skin-on

kosher salt

freshly ground black pepper