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.
- 2 filets salmon (can sub portobello mushroom, tofu or eggplant
- here!)
- 2 tbsp avocado oil
- 1 tsp toasted sesame oil
- 1 tbsp sriracha
- 1 tbsp honey
- 2 tbsp tamari sauce
- Salt and pepper
- Noodle bowls:
- 2 cups of cooked kelp noodles (I used sweet potato, but can
- also use mung bean noodles)
- 2 cups Brussels sprouts, thinly sliced
- 2 large carrots, thinly sliced
- 2 heads romaine, thinly sliced
- 2 Persian cucumbers, thinly sliced
Dressing:
- 2 heaping tbsp of peanut butter
- 1 tsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp tamari
- 1 tbsp honey or maple syrup
- 1 clove garlic
- 1 inch knob ginger
- 1/4 onion
- Sea salt
- 1/4 cup water
Preheat oven to 450. Whisk marinade ingredients in a small bowl and massage onto salmon or veg/tofu. Roast salmon or veg for about 20 min until cooked. Set aside.
In a food processor, blend all ingredients until creamy, slowly adding water to achieve the consistency you like. Set aside.Add oil to a pan and sauté Brussels for about 5 min, adding tamari half way. Set aside once browned. Combine all raw ingredients in a large salad bowl. Add noodles (cut w scissors if extra long), Brussels, and pour over dressing and toss. Transfer noodle salad to individual bowls and top with salmon or veg/tofu. Enjoy!
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