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

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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
 

  • 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!

Notes

*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.