Thai Peanut Noodle Salad

 

Salad

  • 375g whole grain linguini pasta
  • 2 tbsp olive oil
  • 1 cup thinly sliced leeks, white and pale green parts only
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 large carrot, grated
  • 1½ cup frozen shelled edamame
  • 3 cups purple cabbage, thinly sliced
  • ½ cup fresh cilantro, chopped

Dressing

  • ¼ cup smooth natural peanut butter
  • ½ tsp finely grated lime zest
  • ¼ cup fresh lime juice
  • 2 tbsp toasted sesame oil
  • 1 tbsp maple syrup
  • 3 tbsp sodium-reduced tamari
  • 2 tbsp balsamic vinegar
  • 1 tsp hot sauce (optional)

Garnish

  • ½ cup roasted salted peanuts
  • ¼ cup chives, thinly sliced

1.      In a large pot of boiling water, cook linguini for 12 minutes or according to package directions. Drain and rinse with cool water. Toss noodles to keep them from sticking and set aside to drain. Transfer to a large bowl.

2.      Heat oil in a large fry pan over medium high heat. Add leeks and sauté for 3-5 minutes or until softened. Add bell peppers and sauté for another 3-5 minutes or until soft. Add carrot, edamame and cabbage. Sauté for another 5 minutes until all the vegetables are tender-crisp.

3.      Remove from heat and add to drained noodles. Add cilantro and toss to combine.

4.      In a medium sized bowl, whisk together peanut butter, lime zest, lime juice, oil, maple syrup, soy sauce, vinegar and hot sauce. Pour over noodle mixture and stir well.

5.      Add peanuts and chives and toss again.

Sesame-crusted salmon with Asian greens and tamari dressing

 

  • 1 cup long grain brown rice
  • 1.5 cups water
  • 2 tbsp white sesame seeds        
  • 2 tbsp black sesame seeds
  • 1/8 tsp sea salt
  • 4 x 6 oz. skinless salmon fillets
  • 2 tbsp olive oil, divided
  • 2 bunches (about 10 cups) bok choy, washed
  • 1 inch piece ginger, minced
  • 2 cloves garlic, minced

Tamari dressing

  • 3 tbsp sodium-reduced hoisin sauce
  • 3 tbsp sodium-reduced tamari
  • 1½ tbsp rice vinegar

1.      Preheat oven to 400°F

2.      Add brown rice and water to a medium-sized pot set over high heat. Bring to a boil uncovered. Once boiling, reduce heat to medium-low, cover, and simmer for 45 minutes or until tender. Add more water if necessary so rice does not burn.

3.      Combine the white and black sesame seeds on a plate. Press each salmon fillet in the chia seeds to evenly coat one side. Heat 1 tablespoon of the oil in a large, oven-proof skillet over medium heat. Cook the salmon, chia side down, for 5 minutes. Transfer to pre-heated oven and cook 10 minutes, or until fish is opaque and flakes easily with a fork.

4.      Heat the remaining oil in a large wok or skillet over medium heat. Add the ginger and garlic and stir-fry for 1 minute. Add the bok choy and stir-fry for 5 minutes or until almost wilted.

5.      To make the tamari dressing, in a small bowl, whisk together hoisin, tamari and vinegar. Stir well. Add half the dressing to the bok choy. Toss to combine.

6.      To serve, divide the rice among serving plates, top with bok choy and one piece of salmon, and drizzle the remaining dressing on top.