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. I’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! 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 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
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
- Preheat oven to 425F.
- In a small bowl, whisk together oil, soy sauce/liquid aminos, tahini, honey, lime juice, and ginger. Set dressing aside.
- 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.
- 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.
- In a separate pot, cook pasta according to package directions and drain.
- 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!
For more recipes from this month’s reveal, please click below!
13 thoughts on “Asian Noodle Bowls with Green-Tea Poached Salmon (SRC)”
This bowl of noodles and salmon looks divine!! I love rice noodles and might try this with them.
Looks delicious! I can’t wait to use green tea for poaching~ Definitely new to me:) Great Reveal Day pick, Lynn
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
That sounds soooo good. I haven’t made salmon at home in way too long – happy reveal day!
Oh….Love noodle bowls…great choice this month and the salmon makes it very spring friendly, I think.
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!
Thanks for your kind words! Your noodle bowl looks so bright and fresh! Perfect for spring!
Wow, this looks SO yummy! Such great bright, fresh ingredients. And salmon is definitely my favorite fish!!
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 🙂
Oh wow. These photos are beautiful! I wish I could eat my screen! I’ve definitely pinned this for future use!
Your photos are just stunning! And the recipe you choose looks delicious. Great pick this month!!
YUM. I am totally making this
That is such a great idea! I never would have thought of poaching in tea either. Hooray for SRC – great pick.