Honey Coated Salmon with Spinach and Noodles
Inspired by Delicious Magazine.
Ingredients
Units
- 8 ounces thai rice noodles
- 1 teaspoon sesame seed oil
- 2 tablespoons honey
- 2 tablespoons fermented soy sauce
- 8 ounces wild salmon fillet, cut into two pieces
- 1 tablespoon sesame seeds
- 1 tablespoon virgin coconut oil
- 4 green onions, cut into 1-inch pieces
- 1 red bell pepper, cut into bite-size pieces
- 2 cups baby spinach
Instructions
- Preheat broiler and oil the bottom of an oven-safe dish. Cook noodles according to package directions, drain, and drizzle with sesame seed oil to prevent them from sticking together. Whisk the honey and soy sauce in a small flat dish. Place salmon in the honey-soy mixture, turning fish to coat both sides. Let sit for 5 minutes.
- Remove the salmon from the honey-soy mixture and place in the oiled baking pan. Broil for 6-7 minutes, until cooked. Reserve any leftover honey-soy mixture.
- Heat a large skillet over medium-high heat. Add sesame seeds and toast for about 1 minute until golden brown (the seeds can burn very quickly so keep an eye on them). Remove the seeds from the pan and pour into a bowl. Heat coconut oil in the pan. Add the green onions, bell pepper, spinach, and noodles and saute for 3-4 minutes. Pour in noodles and any remaining honey-soy mixture and toss until noodles are heated through. Add a teaspoon or so of soy sauce if needed for flavor. Serve noodles and vegetables with salmon and sprinkle with sesame seeds.
Nutrition
- Serving Size: Serves 2