Salmon and Veggie Noodle Bowl
This Salmon and Veggie Noodle Bowl is the epitome of vibrant, wholesome dining. Packed with nutrient-rich ingredients, it combines the best of fresh veggies and succulent salmon, all nestled on a bed of tender rice noodles.
The beauty of this recipe lies in its simplicity. In under 20 minutes, you can enjoy a satisfying, healthy meal that doesn’t compromise on flavor. It’s the perfect balance of protein, healthy fats, and fiber.
Whether you’re looking for a quick weeknight dinner or a nourishing meal to brighten your day, this bowl has it all. Customize it with your favorite vegetables for a personal touch.
Salmon and Veggie Noodle Bowl – Ingredients
This Salmon and Veggie Noodle Bowl is built around a balance of fresh, flavorful ingredients that come together in perfect harmony.
The salmon fillets provide a rich, flaky protein base, seasoned with a blend of soy sauce, honey, and lemon for a delicate sweetness and tang. Rice noodles add a comforting texture, absorbing the flavorful sauces and creating a perfect foundation for the toppings.
Crisp, sweet corn brings a pop of color and a satisfying crunch, while creamy avocado offers a smooth contrast to the other textures. Fresh baby spinach, cucumber, and tomatoes lend a burst of freshness and vibrant color, enhancing the dish’s overall appeal. Finally, sesame seeds give the bowl a delightful crunch and nutty finish, elevating each bite.
Salmon and Veggie Noodle Bowl: Recipe Tips
- Grill the Corn for Extra Flavor
For maximum flavor, grill the corn on the cob over medium heat until it’s slightly charred. The grilling process adds a smoky, sweet note that elevates the freshness of the veggies and enhances the overall taste of the dish. - Perfectly Cooked Salmon
When cooking the salmon, be mindful of the cooking time. Overcooking can lead to dry salmon, so aim for a crispy exterior and a moist, tender interior by frying each side for 3-5 minutes. If you prefer your salmon a little rarer, reduce the cooking time slightly. - Customize the Sauce
Feel free to adjust the soy sauce, honey, and garlic powder mixture to suit your taste. If you prefer a tangier sauce, increase the lemon juice, or for an added kick, try a touch of chili flakes. The recipe is versatile and allows for easy adjustments to suit your palate.
What to Serve with the Recipe
- Steamed Edamame
A perfect side dish to accompany this Salmon and Veggie Noodle Bowl is a serving of steamed edamame. The salty, tender beans are rich in protein and pair wonderfully with the fresh flavors of the dish, offering a satisfying contrast to the rice noodles and vegetables. - Garlic Bread
If you’re craving something a little more indulgent, consider serving this dish with garlic bread. The buttery, garlicky crunch will complement the savory, tangy flavors of the salmon and the lightness of the noodles. A great balance of textures! - Crispy Tempura Vegetables
For a crunchy and flavorful side, tempura vegetables, such as sweet potato or zucchini, are a fantastic addition. Their light, crispy coating provides a contrast to the tender ingredients of the bowl, while adding extra nutrition and flavor to your meal.
FAQ
1. Can I use other types of fish for this recipe?
Yes, you can substitute salmon with other firm fish like trout, tuna, or cod. Each fish will offer a different flavor, but the method remains the same.
2. Can I make this dish in advance?
While the dish is best enjoyed fresh, you can prepare the ingredients ahead of time. Store the cooked salmon and noodles separately in the fridge, and assemble just before serving to keep everything fresh.
3. Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free soy sauce and avoid any added ingredients that contain gluten, such as certain oyster sauces.
4. Can I add more vegetables to this bowl?
Absolutely! This recipe is versatile, and you can easily add more vegetables such as bell peppers, carrots, or even broccoli. Customize the bowl to suit your preferences!
Salmon and Veggie Noodle Bowl
Ingredients
- 250 g Salmon fillets
- 200 g Rice noodles
- 1 Avocado
- 1 cup Baby spinach washed
- 1 cup Baby tomatoes
- 1 cup Cucumber diced
- 250 g Corn on the cob
- ¼ teaspoon Garlic powder
- 1 teaspoon Lemon juice
- ½-1 teaspoon Soy sauce
- 1 teaspoon Honey
- 1-2 tablespoons Oyster sauce optional
- Salt to taste
- Pepper to taste
- 3 tablespoons Olive oil
- 1 tablespoon Sesame seeds
Instructions
- Grill the Corn
- Begin by lightly oiling the corn on the cob and grilling it for approximately 8-10 minutes per side, ensuring a slight char develops for added flavor.
- Prepare the Salmon
- In a mixing bowl, combine olive oil, salt, pepper, soy sauce, lemon juice, garlic powder, and honey. Coat the salmon fillets in this mixture, ensuring an even coating. Fry the salmon in a hot pan for 3-5 minutes on each side, until it achieves a golden, crispy exterior while maintaining a tender interior.
- Cook the Noodles
- Place the rice noodles in a bowl and pour enough boiling water over them to fully submerge. Let the noodles cook for 4-6 minutes, or until they become tender. For an additional flavor boost, stir in the optional oyster sauce.
- Prepare the Vegetables
- While the salmon and noodles cook, chop the baby tomatoes and cucumber, then slice the avocado in half and remove the pit. Set aside.
- Assemble the Bowl
- Once the ingredients are prepared, arrange the noodles, vegetables, and salmon in a bowl. Garnish with sesame seeds for a touch of crunch and visual appeal. Serve immediately and enjoy.
