Sticky Salmon Noodle Bowls

This delicious bowl features several nutritional powerhouse foods, including salmon, kale, mushrooms and edamame, flavored well with a scrumptious sauce that makes for a delicious meal. This recipe is based off a similar one on the Centr app.

Serves: 2
Time: 30 mins

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Ingredients

For the Bowl

• 6 oz flat rice noodles (linguine style)
• 2/3 cup frozen edamame beans (without pods, also known as mukimame)
• 14 oz salmon fillets
• 2 TBS olive oil, divided
• 1 TBS water
• 7 oz Baby Bella mushrooms, diced
• 1/2 bunch kale, shredded (about 2 loose cups)
• 1 tsp toasted sesame seeds (optional)

For the Sauce

• 1/4 cup soy sauce
• 3 tsp maple syrup
• 1 1/2 tsp grated ginger, or ginger paste (or 3/4 tsp ground ginger)

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Method

1. Prep the Noodles: Cook the rice noodles according to package instructions. (Alternatively, place noodles in a large, heat-proof bowl and pour boiling water over them. Let sit for about 5-10 mins, until tender, then drain.)
2. Make the Sauce: Combine all sauce ingredients in a small bowl and whisk, or put in a small jar and shake well.
3. Cook the Salmon: Heat 1 TBS olive oil in a large non-stick pan over medium-high heat. Place the salmon fillets in the pan. Use a basting brush to brush a bit more olive oil on top of the salmon, then cover the pan with a lid and cook for about 5 mins. Flip and cook on the other side for about 5 mins, or until the salmon is cooked through to an internal temp of 145°F.
4. Heat the Edamame: Meanwhile, place the edamame in a microwave-safe bowl and heat until warmed through, about 2-3 mins.
5. Shred & Glaze the Salmon: While the salmon is still in the pan, remove the skins and cut or shred the meat into bite-size pieces using a spatula and/or a fork. Drizzle 2 tsp of the sauce on top of the salmon and cook for another minute or two until the sauce caramelizes. Remove the salmon from the pan and set aside.
6. Sauté the Mushrooms: Add 1 TBS of water to the pan to deglaze the sticky pieces of sauce and salmon from the bottom. Add a bit more olive oil and sauté the mushrooms until done.
7. Massage the Kale: Meanwhile, in a medium bowl, combine the kale with the remaining olive oil and salt to taste. Use your hands to massage the salt and olive oil into the kale until it softens.
8. Combine and Stir-Fry: Add the drained noodles, heated edamame, and remaining sauce to the pan with the mushrooms. Stir-fry until the noodles are warmed through and coated well with the sauce.
9. Assemble and Serve: Assemble your bowls with the noodle mixture at the bottom, and the kale and salmon on top. Sprinkle sesame seeds on top, if desired. Serve!