Asian Noodle Bowls with Green-Tea Poached Salmon (SRC)

March 22, 2015 at 10:00 pm 13 comments

Spring is finally here in Montana! Bright and sunny, longer days propel me to get moving – both in the kitchen and outside. I am also craving lights dishes with lots of vegetables…and this noodle bowl is a great place to start. It’s still comforting for the cooler evenings but light enough for a veggie-packed dinner with hunger-smashing protein to boot. asian noodle bowls tea poached salmonI’ve always been fond of green tea but never thought of poaching salmon in a tea-infused broth…different AND delicious! The Asian-inspired dressing for this one-bowl meal was not only fresh, but a little nutty and infused with ginger and garlic…a definite personal favorite. The roasted veggies add depth to the dish while the mild-flavored salmon was a perfect compliment to the noodles and sauce. It’s a winner, and my how pretty it turned out with all the fun colors! asian noodle bowls tea poached salmon 2 This recipe was lightly adapted from Sarah and Tim’s tasty blog, Curious Cuisiniere for this month’s Secret Recipe Club assignment and I had a blast searching through tons of creative recipes full of fusion and culture. I love their description, “Take a journey back to your roots and bring wholesome cooking, inspired by your past, back into your home.”…and their recipes reflect just that. I was drawn in to a slew of dishes that are now on my Spring must-make list: Crockpot Coffee-Spiked Sloppy Joes, Sweet Potato Falafel with Tahini Slaw, and Layered Melon Granitas in a Jar to name a few. I ultimately chose their Asian Noodle Bowls with Tea-poached Salmon, not only was I intrigued by the fish preparation but I had a hankering for ginger and had some rainbow carrots that were calling my name. I made a few substitutions based on ingredients on hand; I increased the quantity of sauce by a third so I could drizzle a little on top of the veggies and salmon when plating and used 1 1/2 tsp of toasted sesame oil to increase the nutty flavor a tad. I also used gluten-free coconut aminos and rice noodles in lieu of soy sauce and ramen noodles to avoid an upset stomach. I cut the salmon into separate filets in order to cook them more easily and evenly in my saucepan. I didn’t have any parsley so I left that out, but I imagine cilantro would be a great addition too, but I can put cilantro on lots of things🙂 asian noodle bowls tea poached salmon1 Asian Noodle Bowls with Green-Tea Poached Salmon (lightly adapted from Curious Cuisiniere) Grain-free/Paleo option, Gluten-free, Dairy-free, Soy-free option, Nut-free, Egg-free, Sugar-free

Ingredients
The Dressing 2 Tbsp canola oil (or a combo of 1/2 Tbsp toasted sesame seed oil and 1 1/2 Tbsp olive oil) 3 Tbsp gluten free soy sauce, Braggs or tamari or coconut aminos (for soy free) 1 Tbsp tahini* 1 Tbsp honey 1 Tbsp lime juice 1 1/2 tsp freshly grated or minced ginger
The Veggies

4 medium carrots, sliced 1 lb broccoli, cut into bite-sized pieces 1 large onion, chopped 2 tsp garlic powder 1 tsp salt drizzle of olive oil

The Salmon 2 cups water
2 green tea bags
1 Tbsp black peppercorns
1 lb wild-caught salmon filets (I used 3 portions about 5-6 oz each)
The Noodles
 water 4 packages gluten-free ramen noodles, broken slightly (discard the spice packet) or 8 oz gluten free buckwheat or favorite thin pasta noodles, cooked according to package directions**
For Serving/Garnish
2 Tbsp green onions, thinly sliced 2 Tbsp sesame seeds 2 tsp parsley or cilantro (I left this out and added a squeeze of lime
Instructions
  1. Preheat oven to 425F.
  2. In a small bowl, whisk together oil, soy sauce/liquid aminos, tahini, honey, lime juice, and ginger. Set dressing aside.
  3. Toss carrots, broccoli, and onions with a drizzle of oil and the garlic powder and salt. Spread onto a greased and foil-lined baking sheet. . Roast vegetables at 425F for 15 minutes, until darkened, but still crisp. Remove from the oven and set aside.
  4. While the vegetables are roasting, in a medium saucepan, bring 2 cups of water to a boil with the tea bags and peppercorns. Add fish and simmer to poach for 10 minutes. Remove fish from the tea to a plate and flake with a fork.
  5. In a separate pot, cook pasta according to package directions and drain.
  6. To serve: toss noodles of choice with the ginger lime dressing and ladle into individual bowls. Add vegetables and flaked salmon. Top everything with a sprinkling of green onions, sesame seeds, and parsley or cilantro. Enjoy!
Notes and Substitutions
*Creamy peanut butter, sunflower seed butter or almond butter can be substituted for tahini
**For grain-free and/or Paleo, use zucchini noodles or shirataki noodles. If using zucchini noodles, you can either eat them raw and marinate the noodles in the dressing for a crunchier bite OR lightly sauté the noodles for 2-3 minutes until desired texture, then toss with the dressing.

asian noodle bowls tea poached salmon bite For more recipes from this month’s reveal, please click below!

Entry filed under: Gluten Free, Main Dish, Refined Sugar Free, Seafood. Tags: , , , , , , , .

Hemp Cacao Protein Shake (SRC) Creamy “Zoodles” with Chicken and Broccoli

13 Comments Add your own

  • 1. Karen @ Karen's Kitchen Stories  |  March 22, 2015 at 11:07 pm

    This bowl of noodles and salmon looks divine!! I love rice noodles and might try this with them.

    Reply
  • 2. turnips 2 tangerines  |  March 22, 2015 at 11:20 pm

    Looks delicious! I can’t wait to use green tea for poaching~ Definitely new to me:) Great Reveal Day pick, Lynn

    Reply
  • 3. Karen  |  March 23, 2015 at 4:09 am

    Beautiful photos and a STUNNING recipe too! I am all over Asian flavours as soon as spring is here! GREAT pick for SRC this month. Karen

    Reply
  • 4. Rebekah @ Making Miracles  |  March 23, 2015 at 5:51 am

    That sounds soooo good. I haven’t made salmon at home in way too long – happy reveal day!

    Reply
  • 5. Wendy, A Day in the Life on the Farm  |  March 23, 2015 at 6:41 am

    Oh….Love noodle bowls…great choice this month and the salmon makes it very spring friendly, I think.

    Reply
  • 6. sallybr  |  March 23, 2015 at 6:56 am

    Ok, I am sold. GREEN TEA POACHED SALMON. Stop right there, I am pinning this recipe so quickly it won’t be funny!

    awesome! Love it!

    Reply
  • 7. Sarah | Curious Cuisiniere  |  March 23, 2015 at 2:18 pm

    Thanks for your kind words! Your noodle bowl looks so bright and fresh! Perfect for spring!

    Reply
  • 8. Jess @ Flying on Jess Fuel  |  March 23, 2015 at 4:42 pm

    Wow, this looks SO yummy! Such great bright, fresh ingredients. And salmon is definitely my favorite fish!!

    Reply
  • 9. Melissa  |  March 23, 2015 at 5:56 pm

    Salmon has such a pretty color, and I know it’s good for you, so maybe one of these days I’ll get myself to like it. But even without caring much for it, these noodle bowls sound fantastic! Great job this month🙂

    Reply
  • 10. Bean  |  March 23, 2015 at 9:58 pm

    Oh wow. These photos are beautiful! I wish I could eat my screen! I’ve definitely pinned this for future use!

    Reply
  • 11. susan // the wimpy vegetarian  |  March 24, 2015 at 10:23 pm

    Your photos are just stunning! And the recipe you choose looks delicious. Great pick this month!!

    Reply
  • 12. hapatite  |  March 25, 2015 at 3:15 pm

    YUM. I am totally making this

    Reply
  • 13. lk529  |  April 1, 2015 at 7:31 am

    That is such a great idea! I never would have thought of poaching in tea either. Hooray for SRC – great pick.

    Reply

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