Glazed Salmon, Veggies & Noodles
This is a light, soy glazed salmon bowl that comes together in just 20 minutes.
In the spirit of trying to find balance, this seemed like an appropriate meal to share after my last post.
Balance is something I often struggle with. Not in all aspects of my life, but certainly as it relates to food. As an emotional eater, my decision to switch from banking to a food based career probably didn't help matters. Being out of balance in my previous life just led to a few late nights of fried trend analysis with a greasy side of spreadsheet overload. At least my suits still fit. (Most years.) Regretably though, the market size for those interested in the secular trends of retail banking is just slightly less than the audience size of those who want eat pull apart pierogi bread. Go figure.
So now when I am not cooking food, photographing food or writing about food, I am scrolling through social media feeds dominated by the most talented people cooking food, photographing food and writing about food. It certainly runs my willpower through the gauntlet. And while it has a history of failing miserably, I am hoping we have started to turn the corner.
For instance, now when I make this burger.... I don't eat these wings the next day.... I eat something more like this salmon and rice noodle bowl.
The soy glazed salmon was actually the third instalment in the On Board in 20 series I am doing in conjunction with Food Bloggers of Canada. (You can find the other two recipes here and here).
For those of you not familiar, it is a monthly series of wholesome, family style meals you can prepare in about 20 minutes. The meals are always meant to be served somewhat deconstructed or in the spirit of build-your-own and on a large board. Hence, On Board in 20.
This meal had a light and airy feel to it thanks to the rice noodles & the spattering of fresh herbs. I would encourage you to experiment with more fresh mint in your savoury meals (mint jelly does NOT count... nor do mojitos) It grows like a weed and can do wonders to a protein with a mild flavour such as chicken or boneless pork cuts. As the temperatures start to warm up, the broiler is a great quick alternative to roasting (and subsequently heating the rest of the house) and the fish will cook to a pleasant medium rare in a matter of minutes.
I am excited to continue to build out our On Board in 20 series in partnership with FBC and would love your ideas and input.
Do you have any favourite cuisines you would like to see featured in the next On Board in 20?
Do you think I could transform any of your favourite longer cooking gems into a 20 minute meal?
Drop me a line here or tap me over on Instagram or Facebook.
In the meantime here are ten other ways to use fresh mint in your kitchen courtesy of The Kitchn...
and...
here is the link to the Soy Glazed Salmon, Veggies and Rice Noodles.
