Red Curry Salmon Bowls w Mung Bean Noodles

For paste: Empty seeds out of chili pods and discard. Add 1/4 cup boiling water to the seeds to rehydrate for 30 min. Combine water with rehydrated seeds and remaining paste ingredients (garlic, onion/shallots, ginger knob, dulse flakes/leaves, cilantro stems and leaves, lime zest, ketchup, tamari, galangal powder, ground cumin, ground coriander, coconut sugar, salt) in a food processor or blender. Blend until it forms a paste and set aside.

For salmon: Preheat oven to 450°F. Rub salmon filets with marinade (2 tbsp avocado oil, 2 tbsp maple syrup, 2 tbsp tamari, 1 tsp toasted sesame oil, Sea salt and pepper). Roast for 20 minutes or until done. Set aside.

For curry: Heat a large pot with 2 tbsp avocado oil. Add sliced ginger and garlic. Add 4-6 tbsp of the prepared paste, and veggies (carrots, baby bok choy or spinach, thinly shaved cabbage, green beans, sliced onion) except leafy greens and zucchini noodles. Sauté for 5 minutes. Then add 1 can unsweetened coconut milk and 2 cups water, and bring to a boil, then simmer for 10-15 minutes. Turn off heat, add leafy greens.

To serve: Transfer cooked mung bean noodles and zucchini noodles to a serving bowl. Ladle curry over noodles. Add roasted salmon and garnish with fresh cilantro, basil, mint, fresh lime, and chili oil. Enjoy!