Salmon Cold Noodle Bowl with Baked Vegetable Wontons

Ingredients

Salad:
2 Salmon Filets
7 Sliced Strawberries, cubed
1 avocado, cubed
1 orange, peeled and in sections
4 ounces whole grain spaghetti, cooked and chilled (Flavored noodles such as a Sesame Ginger are GREAT in this recipe)
1/4 cup diced scallions or green onions
2 tbsp. chopped Cashews
1 head of Boston lettuce, roughly chopped
Black seeds optional*
*I also added 1/2 cup Swiss Chard as I had some on hand. You could also use Spinach or other greens
Sauce:
1/3 cup fresh lime juice
1 tbsp. sliced pickled ginger – diced as finely as possible
1/4 cup water
3 tbsp. low sodium soy sauce
3 tbsp. Better N Butter Peanut Butter
3 tbsp. sugar free maple syrup or honey
2 tsp. chili paste
2 garlic cloves, minced
1 tsp. Sesame Oil – Optional
Wontons:
wonton wrappers
1 cup shredded cabbage
1/2 cup shredded cabbage
2 tbsp. minced pickled ginger
1 tsp. soy sauce
salt & pepper to taste

Preparation

1
Begin the peanut sauce. Add all ingredients to a small pot. Cook on medium high heat stirring with whisk until mixture is warmed. Remove from heat. Set aside.
2
To make the wontons, blend all ingredients except wrappers in a small bowl. Add 1 tbsp. water to the bottom of the bowl and steam vegetable mixture in the microwave for about 2 minutes or until crisp tender. Place 1/2 tsp. mixture in the center of each wrapper. Fold corner to corner so it forms a triangle. Seal seams with a wet fingertip. Bring the two opposite corners together and pinch to seal. Brush with melted butter and bake at 400 for about 15-20 minutes or until wontons are crisp and golden brown.
3
Bake salmon fillets at 350 until done. In a large salad bowl, place chopped lettuce, chilled noodles, fruits and veggies and top with Salmon filet and chopped nuts if desired. Serve with light peanut sauce.
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About

My sweet, sweet husband enjoyed recent noodle bowls so much I decided to create a cold noodle bowl combining his TWO most favorite foods ever. Salmon and Peanut Butter!

Yield:

2 Large Bowls

Added:

Thursday, January 23, 2014 - 11:08am

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