Last week, we ended the week with a recipe for a fantastic bowl of Miso Venison Ramen. This week, we take the love of bowl meals and marry it to spicy salmon and give a solid nod to Spring. We begin with an oven baked chili salmon nestled atop a perfect bowl of noodles mixed with vegetables and topped with even more vegetables. The result is a beautiful bowl brimming with color and flavor and texture and more.
Now you can pick and choose your veggies with a great deal of leeway. Opt for what you have and what brings you joy. Consider color and texture when making your choices, but definitely make it yours. If you want your salmon to be less spicy, skip the crushed red pepper flakes, but keep the other ingredients as color and flavor will be markedly different if you start tweaking there. If you have a different noodle you want to try, go for it. I like the thin rice noodles because they cook up so quickly and beautifully and are naturally gluten free.
As is the case with most bowl meals, this one's got it all and doesn't need any sides. I like to make some tea or have a light or nonalcoholic cocktail with this generous bowl of noodles, but choose whichever brings you joy and enjoy!
Chili Salmon Noodle Bowls
- 2 salmon fillets
- ⅓ cup sweet chili sauce
- 2 teaspoons soy sauce or tamari for gluten-free - plus more for drizzling
- 1 teaspoon grated fresh ginger
- ½ teaspoon crushed red pepper flakes, optional
- 6 oz. thin rice noodles - softened in boiling water for 5-7 minutes
- ¼ cup coarsely shredded carrots
- ¼ cup coarsely shredded kohlrabi
- 2-3 Persian cucumbers, sliced
- 1 avocado, peeled and sliced
- ¼ cup sliced green onions
- ¼ cup roasted peanuts, chopped
- 2-3 tablespoons furikake or toasted sesame seeds
Whisk together the chili sauce, soy/tamari sauce, ginger, and crushed red pepper flakes (if desired). Spoon the sauce onto the salmon, spreading it across the top evenly. Bake for 12 minutes or until salmon is cooked through.
While the salmon is baking, soften the rice noodles in boiling water. Once the noodles are soft, add the shredded carrots and kohlrabi and set aside until the salmon is done cooking
To assemble the bowls, drain the noodles, carrots, and kohlrabi; add them to two large serving bowls (you can toss them with a little sweet chili sauce and/or soy/tamari sauce if desired). Arrange the salmon, cucumbers, and avocado over the noodles. Sprinkle with the green onions, chopped peanuts, and furikake. If desired, drizzle with more soy or tamari sauce and serve hot.
- Yields: 2 servings
- Preparation Time: 30 minutes