Salmon and Veggie Noodle Bowl
This vibrant and nourishing Salmon and Veggie Noodle Bowl is a quick and wholesome meal, ideal for those who seek a delicious yet health-conscious dish. Prepared in under 20 minutes, it combines fresh ingredients to create a satisfying and flavorful experience.
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.
Notes
Feel free to personalize the vegetable selection to your preference. This recipe offers flexibility, allowing you to substitute or omit vegetables as desired.