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.

Poached Salmon For Lent

Do you ever feel like you are stranded in the middle of a desert?

Maybe it's not a desert, maybe it's a beautiful summer day and you're out on a boat, enjoying the water and the sun, but you can't see land, and as much as you're enjoying where you are presently, there's a bit of an unsettled feeling in the back of your mind that you won't be able to find your way home.

There are so many ways to feel stranded. I think too often we think about 'stranded' in the terms of the parched discomfort of a desert, but stranded can take other shapes.

In a way, that's what Lent is about.

Jesus took 40 days alone in the desert, intentionally, to reflect on his mission and center himself in his Father's love.

Would you go into a desert willingly?

I don't know if I would.

But, Lent is a perfect time to take a step back and ask myself what deserts I am living in. Where do I feel stranded? What part of my life feels dry? Where do I feel alone? Where do I feel without purpose? What am I longing for, right now, at this moment?

So many times I don't even notice these feelings as they start to creep into my life, but I can be sure that whatever the feeling, if I notice or not, it is having an impact on how I live my life and how I treat those around me.

This is where Lent starts. With the realization of our own feeling of stranded-ness, we can start to see how we need to grow. Where we need to change. What we need to move towards.

Asian Noodle Bowls with Tea Poached Salmon

Today, we're poaching salmon.

Typically we broil or grill our salmon, so poaching (basically cooking by boiling) was a new technique for us.

And, not just any poaching. We're giving this poached salmon an Asian spin by poaching it in green tea.

We were quite impressed with how well the salmon stood up to poaching. The firm, thick flakes of the salmon became incredibly creamy when poached, and the green tea added just a hint of earthy, herby flavor to the fillet. Not overpowering the salmon's natural flavors, but the tea added just enough flavor to let you know that there was something different going on here.

We served our tea poached salmon over an Asian noodle bowl that we loaded with crispy, roasted veggies and a ginger and soy dressing.

The whole thing made for an incredibly satisfying, vegetarian meal!

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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.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Dinner

Cuisine: Asian

Servings: 4 - 5 people

Calories: 558kcal

Author: Sarah | Curious Cuisiniere

Ingredients

The Dressing

• 2 tablespoon sesame oil
• 2 tablespoon soy sauce, low sodium
• 2 teaspoon tahini*
• 2 teaspoon honey
• 2 teaspoon lime juice
• 1 teaspoon ground ginger

The Veggies

• 4 carrots, sliced
• 1 lb broccoli, cut into bite-sized pieces
• 1 onion, chopped
• 2 teaspoon garlic powder
• 1 teaspoon salt

The Salmon

• 2 c water
• 2 green tea bags
• 1 tablespoon black peppercorns
• 1 lb salmon fillets

The Noodles

• 4 c water
• 4 packages ramen noodles, discard the spice packets, broken slightly

The Toppings

• 2 tablespoon green onions, thinly sliced
• 2 tablespoon sesame seeds
• 2 teaspoon 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.

Notes

*Creamy peanut butter can be substituted for tahini

Nutrition

Calories: 558kcal | Carbohydrates: 51.6g | Protein: 33.6g | Fat: 25.6g | Saturated Fat: 5.6g | Cholesterol: 50mg | Sodium: 2010mg | Fiber: 8.3g | Sugar: 10.2g

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/