Asian Noodle Bowls with Tea Poached Salmon

Japanese

Asian Noodle Bowls with Tea Poached Salmon

Ramen noodles take on a new light in these Asian Noodle Bowls with roasted vegetables and green tea poached salmon.

Ingredients

The Dressing

2 Tbsp sesame oil

2 Tbsp soy sauce, low sodium

2 tsp tahini*

2 tsp honey

2 tsp lime juice

1 tsp ground ginger

The Veggies

4 carrots, sliced

1 lb broccoli, cut into bite-sized pieces

1 onion, chopped

2 tsp garlic powder

1 tsp salt

The Salmon

2 c water

2 green tea bags

1 Tbsp black peppercorns

1 lb salmon fillets

The Noodles

4 c water

4 packages ramen noodles, discard the spice packets, broken slightly

The Toppings

2 Tbsp green onions, thinly sliced

2 Tbsp sesame seeds

2 tsp parsley

Instructions

• Preheat your oven to 425F.
• In a small bowl, whisk together oil, soy sauce, tahini, honey, lime juice, and ginger. Set dressing aside.
• Toss carrots, broccoli, and onions with garlic powder and salt. Spread onto a greased and foil-lined baking sheet. Spray lightly with cooking spray. Roast vegetables at 425F for 15 minutes, until darkened, but still crisp. Remove from the oven and set aside.
• While the vegetables are roasting, in a medium saucepan, bring 2 c of water to a boil with the tea bags and peppercorns. Add fish and simmer to poach for 10 minutes. Remove fish from the tea to a plate and flake with a fork.
• In a separate pot, bring 4 c of water to a boil. Stir in ramen and cook 1 minute, until noodles are soft. Drain liquid.
• To serve: toss ramen with the ginger lime dressing and ladle into individual bowls. Add vegetables and flaked salmon. Top everything with a sprinkling of green onions, sesame seeds, and parsley.