Ginger-pepper salmon with garlic rice noodles from Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals (page 242) by Tieghan Gerard

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tamari for soy sauce and cilantro for basil.

  • Bessp on March 24, 2026

    This ended up not being our favorite. The flavor of the noodles was a bit underwhelming and got lost against the salmon. The sauce did not reduce at all during cooking, if I had kept going until it was properly reduced the broccoli would have been mush and the fish would have been toast. I ended up taking all the solids out of the pan and hard boiling until it reached the proper sticky-thick consistency. I used grated fresh ginger in the sauce instead of the ground ginger called for, I like the flavor better. The name also confuses me, because the only pepper in the recipe is a pinch to season the fish, which doesn't really justify being part of the title. Maybe it means the red pepper flakes? I dunno. I almost definitely won't make this again.

  • Lsblackburn1 on September 04, 2025

    Easy and tasty recipe. I used cellophane noodles which worked great.

  • peaceoutdesign on January 23, 2025

    I really liked the sauce for the salmon but with he coconut noodles it was a little difficult to eat and my husband didn't care for that/.

  • anya_sf on September 21, 2022

    I've made this twice now. The first time was just for me, so I cooked the broccoli in the pan as directed, but served the fish and broccoli over rice (cooked in part coconut milk with some garlic butter stirred in). The second time was for my family and I knew the amount of broccoli we'd want would never fit in the pan, so the broccoli roasted separately. The rice noodles were prepared by soaking in hot water for 15 min (per package instructions), then simmered in the coconut milk a few minutes. Everyone loved this, even though the salmon skin did not get very crispy.

  • sosayi on April 13, 2022

    Made this for dinner to rave reviews by the two small people. Easy to adjust by taking out red pepper flakes and just topping with come chile crunch for the adult plates. Might simplify with a coconut garlic rice, made ahead in the rice cooker, for ease of weeknight dinner prep next time. Also: this makes PLENTY of sauce. In a good way. I normally like to double sauce ingredients, but didn't need to here at all. :)

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