Here’s another week of dealing with iterative work deliverables and pushing steadily through for the much-awaited weekend. You may be contemplating ordering a pizza, but try this noddle salmon salad instead, as it’s assuredly healthier and it delivers exceptional results.
The participants can be changed to whatever you have available and there are no back up singers here, because everyone’s a star in the production. Sautéed veggies, grilled chicken, shrimp, tofu. grilled steak, and why not throw in some pickled onions for a nice acidic punch. The possibilities are infinite and will soon become one of your weekday favorites.
2 salmon filets – skins removed
½ LB Bean sprouts
1 cup of julienne carrots
¼ Cabbage – finely shredded
Bok Choy – greens shredded
Scallions – julienne
Cooked rice noodles
Soft boiled eggs
Toasted sesame seeds, fresh chopped cilantro and chopped peanuts or macadamias for garnish (optional)
Thai Dressing
1 TSP Gochujang
2 TBSP Tamari
1 TBSP garlic/ginger paste
½ TSP brown sugar or honey
3 TBSP lime juice
2 TBSP olive oil
1 TSP sesame oil
Chopped fresh cilantro
Salt and fresh cracked pepper
Marinate salmon with gochujang, tamari, mirin, garlic/ginger paste, sesame oil, sugar for about 20/30 minutes.
Make the dressing for the salad and set aside.
In a skillet, heat up some oil and sauté the bean sprouts for about 2 minutes to remove their raw taste. Do the same with the carrots and bok choy, sautéing each individually. Place each vegetable in separate bowls for later assembly.
Heat up the oven to about 450F and place the marinated salmon filets on a cookie sheet liked with foil and cook for 12 -15 minutes. While the salmon is cooking, boil some water and cook the noodles for about 2-3 minutes – drain immediately and toss with some of the dressing, reserving half for later.
In a saucepan, heat up about 4” of water and bring to a rapid boil. Lower the eggs, one at a time (4 eggs) and cook at a rapid simmer for about 7 setting your timer to ensure they don’t cook longer if you want a runny yolk.
Place the noodles on the bottom of individual serving bowls. Remove the salmon from the oven and cut into pieces. Place the salmon in the middle on top of the noodles, arranging the veggies around with the raw shredded cabbage, scallions and egg. Drizzle the reserved dressing and sprinkle with sesame seeds, chopped peanuts and extra cilantro for garnish if desired.
