Salmon Noodle Bowl – Gluten Free

Let’s start the year with a simple, comforting but healthy noodle dish. It’s so delicious (spicy and sweet) and versatile, for you can sub out the salmon for extra veggies (to make it vegan) or add tofu (my favorite way to make it) chicken or beef strips for your extra protein.

Shopping list:

1 package of gluten free noodles (I use rice pad Thai noodles or you can use spaghetti)

4 to 6 ounce of center cut salmon filet

1 cup of thinly chopped fennel

1 big glove of garlic, minced

1/2 teaspoon of chili powder

1/4 cup of sweet red chili sauce

1 heaping tablespoon of ground fresh chili paste (more if you like it spicy, less not so spicy)

1/4 cup fresh parsley

Method:

  1. Set oven to 375. Heat a small to medium pan on stove to medium high with a teaspoon of avocado oil.
  2. Season the salmon with one dash of salt, pepper, and the chili powder and place in heated pan (skin down).
  3. Cook salmon on stove for 5 minutes until skin starts to crisp up then carefully transfer to oven for 10 mins.
  4. While salmon is roasting in oven, in a big sauté pan add a drizzle of avocado oil and fennel.
  5. Sauté fennel on med for  3 mins, add garlic, sauté another 3 mins, then add sweet red chili sauce and chili paste. Turn heat to low and let simmer. Remove salmon from oven and let rest.
  6. Meanwhile, cook noodles (check after 5 mins). Do not over cook, it will get mushy.
  7. Remove noodle with tongs and place directly into chili sauce. Gently toss everything together.
  8. Add more sweet chili sauce if needed and divide into serving bowls.
  9. Cut salmon into chunks and place on top of noodles and fennel and finish with parsley. Eat immediately!