Step 1

Start with slicing the salmon into 1 inch cubes, try to keep them equal sizes to ensure an even cook. Add cubed salmon and seasoning to a bowl, pour half of the teriyaki sauce over the salmon and mix well. Set it aside.

Step 2

Chop onion, jalapeño and garlic cloves. Discard the jalapeño seeds to keep this mild in flavor. Next, slice the broccolini into thin strips, the thinner the better to get them to wilt perfectly. If you are using baby bok choy, slice in half, length wise, and cut off the bitter ends of the leafs.

Step 3

Pour half of the oil in a large sauté pan and heat on medium/high heat. Once pan is hot, add broccolini and jalapeño, sauté for about 5 minutes. Next, add in onions and garlic sauté for another 3-5 minutes. Once everything is wilted and fragrant, place into a bowl and set aside.

Step 4

Start the water and cook the ramen noodles now. Wipe the sauté pan clean with a paper towel and add back to the heat, pour the rest of the oil in the pan. Add in the salmon cubes with teriyaki sauce. Cook for about 8-10 minutes, 4 minutes on each side for the salmon or until salmon is cooked to desired doneness. Once salmon is finished cooking, move to the side into a clean bowl.

Step 5

Place sauté pan back onto the heat and add al dente ramen noodles. Pour the rest of the teriyaki sauce over the noodles and leave them alone without stirring for 60 seconds. Gently toss the noodles, add in the salmon and the veggies. Let it come to a simmer and remove from heat.

Step 6

Serve the teriyaki salmon ramen. Top with sriracha and sesame seeds if using. Enjoy!