Sriracha Glazed Salmon with Vegetable Lo Mein from the Old Lyme Inn

Feb. 2—In the film "Christmas in Connecticut," the fake food journalist/celebrity played by Barbara Stanwyck tries to fool her boss by staging a snow-globe holiday feast on a stately nutmeg estate. But the first time I saw the Old Lyme Inn after we moved from Texas, I thought, "THAT'S where they should have filmed 'Christmas in Connecticut.' We wouldn't have needed a fake Barbara Stanwyk or a Hollywood set because the Old Lyme Inn is a quintessential New England hotel and, in terms of exalted chefs, the Inn has a REAL one."

In that spirit, it's an honor to feature a how-to guide for Sriracha Glazed Salmon with Vegetable Lo Mein, this week's "What to Cook" recipe, from Sichanh Patana, executive chef at the Old Lyme Inn.

Sriracha Glazed Salmon with Vegetable Lo Mein

6 ounce salmon filet

Sweet Ginger Glaze

1/4 cup sugar

1/4 cup rice vinegar

1/4 cup water

1 tablespoon dry chili flakes

1 teaspoon garlic powder

1 tablespoon soy sauce

1/2 tablespoon corn starch

In a saucepan, add sugar, rice vinegar, water, chili flakes, garlic powder and soy sauce. Bring to a simmer. Add cornstarch and allow to thicken slightly and chill.

Grill, roast or pan-sear salmon filet.

Pour glaze over salmon.

Lo Mein

8 oz egg noodles

1 tablespoon chopped garlic

1 tablespoon chopped ginger

1/2 tablespoon chopped onion

1/2 tablespoon sesame oil

1 tablespoon vegetable oil

1/4 cup julienned carrot

1/2 cup julienned green and red pepper

1/4 cup thinly slice onion

1/4 cup broccoli florets

1 tablespoon soy sauce

1/2 tablespoon oyster sauce

1 teaspoon sriracha

Sautee garlic and ginger in sesame oil and vegetable oil to soften (about 30 seconds). Add carrots, onion, peppers and broccoli. Add soy sauce and cooked pasta. Then add oyster sauce and sriracha and sauté until caramelized. Top with cooked, glazed salmon. Garnish with bean sprouts and sliced green onion.