Salmon Noodle Bowl

Name: Salmon Noodle Bowl
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 2
Cuisine: Global
Ingredients: 142 grams asparagus, cut in thirds; 1 smalls avocado, cut into bite-size pieces; 113 grams cucumber, skin on, cut into medium pieces; 12 Zest and juice of limes (3 TBSP juice); 0 teaspoons kosher salt; 0 teaspoons fresh pepper; 170 grams salmon fillet, skin off, cut into 8 pieces; 1 Tbsp toasted sesame oil; 113 grams soba buckwheat noodles or whole-wheat spaghetti

Salmon Noodle Bowl might be just the main course you are searching for. This recipe makes 2 servings with 520 calories, 29g of protein, and 20g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 28 minutes. It is a good option if you're following a dairy free and pescatarian diet. A mixture of asparagus, pepper, cucumber, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert.

Instructions

Cook the noodles in boiling water until soft (about 6 minutes for soba, 8 for spaghetti).

Ingredients you will need

Spaghetti

Pasta

Water

Transfer with tongs to a strainer.

Equipment you will use

Sieve

Tongs

Add asparagus to same boiling water. Cook until al dente (about 2 minutes); rinse under cold water.

Ingredients you will need

Asparagus

Water

Heat a grill pan or skillet over medium-high heat. Coat lightly with cooking spray. Cook the salmon until cooked through, turning pieces (about 2-3 minutes per side). Reserve.

Ingredients you will need

Cooking Spray

Salmon

Equipment you will use

Grill Pan

Frying Pan

Whisk together sesame oil, lime zest and juice, and salt and pepper in a small bowl.

Ingredients you will need

Salt And Pepper

Sesame Oil

Lime Zest

Juice

Equipment you will use

Whisk

Bowl

Combine the noodles, asparagus, and vinaigrette in a medium serving bowl.

Ingredients you will need

Vinaigrette

Asparagus

Pasta

Equipment you will use

Bowl

Add the cucumber and avocado; toss to coat. Just before serving, add salmon.

Ingredients you will need

Cucumber

Avocado

Salmon

Serve warm or at room temperature, or make up to 4 hours ahead and keep refrigerated in an airtight container.

Equipment

Ingredients

Servings:

142grams

asparagus, cut in thirds 1smalls

avocado, cut into bite-size pieces 113grams

cucumber, skin on, cut into medium pieces 12

Zest and juice of limes (3 TBSP juice)0teaspoons

kosher salt 0teaspoons

fresh pepper 170grams

salmon fillet, skin off, cut into 8 pieces 1Tbsp

toasted sesame oil 113grams

soba buckwheat noodles or whole-wheat spaghetti

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.