Broiled Salmon with Asian Noodle Broth

Ingredients

• 1 T olive oil
• 2 t ginger , minced
• 4 garlic cloves , minced
• 6 C pacific low sodium chicken broth
• 2 T San'J low sodium soy sauce
• 3 T hoisin sauce
• 8 oz soba or udon noodles
• 6 C baby spinach , coarsely chopped
• 3 C crimini mushrooms , sliced
• ½ C green onion , coarsely chopped
• 12 oz salmon fillet (½-inch thick), skin removed, cut into 4 pieces
• 2 T fresh cilantro , chopped

Instructions

1. Heat broiler. Spray baking sheet or broiler pan w/non-stick spray.
2. Heat olive oil in a large pot or Dutch oven over medium heat until hot. Add ginger and garlic; cook 20-30 seconds or until fragrant. Add broth and bring to a boil over high heat. Stir in soy sauce and 2 T of the hoisin sauce. Reduce heat to medium-high. Stir in noodles, spinach, mushrooms, and green onions. Cover, cook 3 to 4 minutes or until noodles are al dente, stirring occasionally with a fork.
3. Mean while, brush salmon with remaining 1 T hoisin sauce and place on baking sheet. Broil for 6 minutes or until lightly browned and fish just begins to flake, turning once.
4. To serve, use tongs to transfer noodles and vegetables to individual soup bowls. Ladle broth over noodles. Top with salmon; sprinkle with cilantro