- 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