Asian Style Salmon Noodle Bowl

Directions

1. Place the sesame seeds in a medium skillet and place on the stove. Heat over medium heat stirring occasionally. When they become golden and fragrant, remove the seeds from the heat. This will take between 3-5 minutes.

   

2. In a small pot, bring water to a boil for the eggs. When the water comes to a boil, gently add the eggs to the boiling water.

3. Cook 7 minutes for jammy yolks and 9 minutes for firm yolks. When the eggs are cooked, transfer the eggs to the cold water bowl (changing the water to cool it off again) and let them cool completely.

4. Place vegetable broth, coconut aminos or soy sauce, ginger, garlic, and chili flakes in a large saucepan or skillet. Cover with a lid and bring to a boil.

5. Once the mixture comes to a boil, reduce to a simmer. Salt and pepper the salmon fillets. Gently place the fillets in the simmering stock mixture.

6. Simmer covered for 10 minutes.

7. Then add the sugar snap peas and sliced mushrooms to the pot. Cover and cook for an additional 5 minutes or until salmon is fully cooked and opaque throughout. The cooked salmon should register 115° F on an instant read thermometer.

8. To build your bowl, place noodles in the bottom of the bowl. Place the salmon to the side of the noodles.

9. Next, ladle the broth and vegetables over the salmon fillets and noodles. Garnish the bowl with chopped cilantro, sliced scallions and toasted sesame seeds.