Szechuan Salmon Bowl

A wonderful high-protein weeknight recipe that’s bursting with flavor!

You know I love my greens but I had some purple cabbage and edamame that needed to be used up so they found a home in this recipe. Otherwise, I would have loved this with some roasted broccolini or steamed broccoli.

2 bags Miracle Noodles
2 salmon filets
(2) 10 oz packages of white mushrooms, quartered
Purple cabbage, julienned
Apple juice
Orange juice

For the sauce:
1 tbsp toasted sesame oil
1 tsp garlic
¼ cup tamari
1 tsp rice vinegar
1 tsp honey
½ tsp sriracha

If you use a store-bought sauce, this is a super quick weeknight recipe. If you have all of the ingredients on hand though, the sauce comes together in about the same amount of time it takes to quarter the mushrooms.

Start by rinsing and drying out the miracle noodles. Next, on low, saute the garlic for the sauce in the toasted sesame oil then add the rest of the ingredients. Chop mushrooms while sauce is simmering. Marinate salmon and mushrooms in the sauce and mix well to coat.

While fish and mushrooms marinate, slice the cabbage and braise it with some apple juice and/or orange juice. I used about a ¼ cup of each and added more water once those simmered up. Season with salt and add edamame towards the end of cooking once cabbage has softened.

Place fish and mushrooms on a parchment paper-lined sheet pan and roast for 20 mins at 375°F. Plate with rice and cabbage and top with toasted sesame seeds.