Date Night Sriracha Salmon and Grain-Free Sesame Noodle Bowls
Serves 220 mins prep25 mins cook
Inspo for a romantic night in, crunchy greens, chewy noodles and a creamy slightly sweet dressing w spicy salmon or veggies. Not too many dishes so you can focus on other things.
0 servings
What you need
Instructions
Preheat oven to 450°F. Whisk marinade ingredients (avocado oil, toasted sesame oil, sriracha, honey, tamari sauce, salt, and pepper) in a small bowl and massage onto salmon (or portobello mushroom, tofu, or eggplant if using). Roast salmon or veg for about 20 minutes until cooked, then set aside. In a food processor, blend all dressing ingredients (peanut butter, sesame oil, rice vinegar, tamari, honey or maple syrup, garlic, ginger, onion, sea salt, and water) until creamy, slowly adding water to achieve your desired consistency. Set aside. Add a small amount of oil to a pan and sauté the thinly sliced Brussels sprouts for about 5 minutes, adding tamari halfway through. Sauté until browned, then set aside. Combine all raw ingredients (kelp noodles, carrots, romaine, cucumbers) in a large salad bowl. Add the sautéed Brussels sprouts and pour the dressing over everything. Toss well to combine (cut noodles with scissors if they are extra long). Transfer the noodle salad to individual bowls and top with the roasted salmon or veg/tofu. Enjoy!View original recipe