Crisp Asian Salmon with Bok Choy and Rice Noodles

Directions

1. Place the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar into a saucepan and bring the mixture to a boil. Add the baby bok choy and cook for 2 minutes.
2. In the meantime, cook the rice noodles according to package directions, drain and evenly divide between 6 bowls.
3. Place the oil in a sauté pan over high heat and sprinkle the salmon fillets on both sides with salt.
4. Once the oil begins to shimmer, place the fillets in the pan and cook, skin side down, for 8 minutes, flipping once, and then transfer to the bowls with the noodles.
5. Top the fish with the baby bok choy and serve immediately.