Curry Noodle Salmon Bowl
Curry Noodle Salmon Bowl. Seared salmon served over creamy, coconutty, curry noodles with sauteed zuchini and green beans. Served with fresh julienned red pepper and fresh cilantro. Top with a squeeze of a lime wedge and you have the perfect weeknight meal that comes together quickly and feels indulgent.
Recipe
Curry Noodle Salmon Bowl
by Holistic Nutritionist Alicia Spangenberger
total time: 30-35 minutes
servings: 4
Ingredients:
2 tablespoons coconut oil
1 yellow onion, diced
3 cloves of garlic, minced or grated
2 eight ounce Villa frozen salmon portions, thawed
8 ounces rice noodles
1 zucchini, diced
4 ounces green beans, roughly chopped
1 can full fat coconut milk
1-2 tablespoons red curry paste
1/2 cup tamari soy sauce
1 lime
2 tablespoons honey
1/4 cup fresh cilantro, to garnish
1/2 red pepper, julienned
Instructions:
Melt coconut oil in pan and then sauté onion and garlic until translucent
Heat up 2 inches of water in separate pan and soak rice noodles once hot
Salt and pepper salmon portions and sear on both sides (about 4-5 minutes each side) in pan with garlic and onion
Once cooked through, remove salmon portions and set aside
Add zucchini and green beans to sauté pan
Whisk together curry paste, tamari, juice of 1/2 of lime, and honey - add this to pan along with can of coconut milk
Take rice noodles out of hot water and add to sauté pan - return salmon to pan as well
Cover and let simmer for 2 minutes
Plate with julienned red pepper, fresh cilantro and lime wedge