Description
All the flavor, all the goods. With ingredients like swiss chard, wild salmon, avocado and a creamy peanut butter sauce, this delicious nourishing bowl will be on repeat on the weeknight menu! Pescatarian.
Ingredients
Scale
- 2 tsp avocado oil
- 4 x 4 oz wild salmon fillets or steaks
- Coarse salt and freshly-cracked pepper to taste
- 6 oz (approx 180 g) soba noodles
- 2 bunches of Swiss chard, washed and thinly sliced
- 2 green onions, thinly sliced
- 1 avocado, thinly sliced
Sauce
- 1 clove garlic
- Freshly-cracked pepper to taste
- 2 tbsp toasted sesame oil
- 4 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1/4 cup chicken or vegetable stock
- 2 tbsp peanut butter
- 2 tbsp warm water, plus more if needed to thin the sauce out
- Juice of 1 lime
- 1/2 tsp chili flakes (red pepper flakes)
- Toasted sesame seeds * optional
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile combine all sauce ingredients in a small mixing bowl or measuring cup and whisk until smooth. Set aside.
- Heat avocado oil in a large frying pan over medium-high heat for 1 minute. Season salmon with salt and pepper and add to the hot pan. Cook for 3-4 minutes, allowing the salmon to brown. Flip to the other side and cook an additional 3-4 minutes (cook time will depend on how thick your salmon is and how well done you like it).
- While salmon is cooking, add soba noodles to the water and cook according to package directions (be careful not to overcook them as they only take 2-3 minutes!). Add the Swiss chard for the last 30 seconds of boiling, allowing the leaves to wilt. Once noodles and chard are done cooking, drain through a strainer. Once all the liquid has drained off, add them to a large mixing bowl and pour the sauce in tossing to coat the noodles evenly.
- Plate the noodle mixture between 4 bowls, top with salmon, avocado and sprinkle with green onion and sesame seeds if using.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Asian