Salmon Noodle Bowl
Simple but flavorful salmon and noodles to curb a savory craving with fresh raw veggies for the perfect crunch
Ingredients: makes two small servings
1 package of whole grain ramen noodles
2 small sockeye salmon fillets
1 cucumber thinly sliced
1 baby bok choy very thinly sliced
1/4c pickled onion +2tbsp jar juice
Optional Toppings: sesame seeds, seaweed paper
Dressing:
soy sauce
honey
rice vinegar
Meal Prep Instructions:
Cook the salmon:
Mix up the dressing. Brush each salmon piece with about half of the sauce. Heat a well-oiled skillet over medium high heat.
Once hot add salmon and cook on each side for 3-4 minutes or until it easily flakes apart and middle isn’t mushy.
Don’t over cook! You can take it off heat slightly before it’s finished and cover in foil to finish steaming so it doesn’t dry out. Save remaining sauce for meal assembly.
Cook the noodles: Add block of ramen to slow boiling water and cook until noodles are soft. Drain, rinse with cold water and cool completely before storing in an airtight container.
Save veggie prep for day of assembly so they are nice and fresh!
Meal Assembly Instructions:
Chop up one servings worth of bok choy and cucumber. Add cucumber and pickled onion + juice to a small bowl to marinate for a few minutes
To a bowl add 1/2 the prepped noodles, one salmon, and the veggies. Top with a bit of the leftover sauce and optional seaweed and sesame seeds.
Save remaining ingredients for another quick serving of this meal for a quick lunch or dinner
