Noodle/Rice bowls are so versatile. This marinade would work on any protein and the vegetables can and should be any that are fresh, local and appealing to you on the day you make this! Do not skip the avocado, it provided a fresh and creamy addition to the crunchy greens and savory salmon. I chose Buckwheat noodles in an effort to vary my grain consumption. Buckwheat is a great choice for fiber, sustained energy (low glycemic index) and if the ingredients are 100% Buckwheat, these noodles can be part of a gluten free diet.
1 to 1.25 lbs Salmon ( I like fresh, wild caught or friend caught ;) serves my family of 4.
Vegetables - be creative, choose what you love and perhaps add a bit of something new. Keep in mind that greens cook down greatly.
1 whole avocado
Toasted sesame seeds
Spring onions
2 bunches Soba (buckwheat) noodles
Marinade -
1 Tbs miso paste
1-2 Tbs coconut aminos (or soy sauce or tamari)
1 Tbs Honey
1 Tbs white wine (or vegetable broth)
Dressing -
zest and juice of half an orange
zest and juice of half a lemon
1 Tbs coconut aminos
1 Tbs balsamic vinegar
1 tsp honey
Combine all ingredients for marinade and marinate your salmon for about 10 mins. While marinating, preheat your grill or oven.
Zest the orange and lemon and set zest aside, juice the fruit and add to a small saucepan. Add honey and gently boil for 1 minute. Add coconut aminos and vinegar and cook for about another minute until slightly thickened. Remove from the heat and stir in zest. Allow to cool.
Grill salmon until cooked through. Cook noodles according to package directions, drain.
Stirfry/saute vegetables in coconut oil and salt and pepper, add a dash of the coconut aminos if desired. Be sure to keep the crunchiness of the produce. Do not overcook! Yuck!
Dredge noodles lightly in dressing and add to plate. Top with salmon, veggies and sliced avocado. Sprinkle with sesame seeds and thinly sliced green onions and pour remaining dressing evenly over bowls.
Enjoy!
