Quickie: Broccoli Slaw, Grilled Bok Choy, and Rice Noodle Salad with Salmon and Avocado (pes, gf)

We had about an hour to buy and make dinner last night, before my beloved and long-lost husband was shipped out again ahead of a winter storm for work. I felt obligated to fill him with omega-3s and veggies before he left, really laying down HARD the enticing groundwork to get him to come back. I like the guy! Hang out with me and eat delicious dinner salads!  Come back! Here’s what my feminine wiles and I came up with:

salad

BROCCOLI SLAW, GRILLED BOK CHOY, AND RICE NOODLE SALAD WITH SALMON AND AVOCADO

Ingredients:

Lemon-sesame vinaigrette recipe below.

  • 1 bag broccoili slaw (we bought our ingredients at Whole Foods; their version is julienned broccoli, carrots, and red cabbage)
  • 1-lb salmon plank
  • 1 1/2 tsp jerk seasoning or other all-purpose seasoning or 1 tsp soy sauce mixed with 1 tsp honey
  • 1 tsp honey (no need to add this if you used soy sauce)
  • 1 bunch green onions, sliced and a few inches of green tops discarded
  • 3 oz cooked or uncooked vermicelli rice noodles (you could instead use 1.5 cups of cooked brown rice)
  • handful shredded carrot, optional
  • 1 head bok choy, washed and root cut off
  • 1 avocado, sliced
  • sesame oil  

Directions:

Disclaimers: This is mostly a quickie entry because I was cooking like the wind and neglected to take any step-by-step photos. So this is where your spectacular imagination comes in!! Really. Right now. Another note- I labeled this a vegetarian entry because the salmon could easily be left out or replaced with tofu or edamame.  Here’s what we’re doing: MAKE NOODLES, MAKE SALMON, TOSS VEGGIES, DRESS AND SERVE. Let’s get started.

Boil water and cook rice noodles according to package directions. Rinse and pat salmon dry. Top salmon with 1 tsp honey and sprinkle with jerk seasoning; set aside. Drizzle or brush the bok choy leaves with a small amount of sesame oil. Heat a well-oiled grill pan or saute pan over medium-high. Once hot, grill or wilt the bok choy leaves about two minutes per side. Remove to a cutting board and cut into pieces. Alternately, you could cut and saute in a saute pan for 3-4 minutes.

Turn the heat in the grill pan down to medium. When it has cooled a bit, place salmon in pan skin-side down and cook for 5-6 before flipping. Since you have a few minutes now, you can whip up and dress the salad base. Toss the broccoli slaw, green onions, carrots if you’re using them, cooked noodles or rice, and bok choy in a large bowl. Drizzle with your dressing of choice and toss. Set aside.

When the salmon is done, serve dressed salad in bowls and top with the lovely fish. Garnish with a few slices of avocado. This would be great with: cilantro, other salad greens, chicken, well-marinated flank steak, bean sprouts, more red cabbage or green cabbage… the list goes on and on. Just use what you have in the fridge. It will all work. This is man-hooking salad!

LEMON SESAME VINAIGRETTE: 2 tsp sesame oil, 2 tsp sesame seeds, juice of 1 lemon, pinch of kosher salt, 1 tsp honey. Whisk together. Drizzle in olive oil as desired until emulsified. De. Lish.

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Broiled Honey Salmon with Lemon-Dill Tzatziki Sauce (pes, gf)

Having lived without a grill for the past two and a half years, I’ve come to enjoy broiling salmon almost as much as grilling it. I hope to post my favorite grilled salmon recipe here soon, complete with a great rub for fish- as soon as I figure out how to use the grill at our new place.

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This is simple and delicious. The sauce is tangy and fresh and compliments the fish perfectly, without adding a bunch of additional empty calories.

BROILED HONEY SALMON WITH LEMON-DILL TZATZIKI SAUCE

Ingredients:

  • a fresh salmon plank piece to feed two (about 8 inches long and 4-5 inches wide, 1-2 inches thick)
  • olive oil (about two tsps)
  • 1 tbsp honey
  • salt & pepper
  • 1 large lemon
  • 3/4 of a small to medium cucumber, in small dice
  • 4 tbsp fresh dill 
  • 8 oz fat free Greek yogurt Read More