Smoked Salmon Ginger Peanut Noodle Bowl

Ingredients:

For the Sauce:

1/3 cup soy sauce

1/4 cup water

Juice of half a lime

1/3 cup toasted sesame oil

3 tablespoons honey

3 tablespoons rice wine vinegar

3 tablespoons hoisin sauce

3 tablespoons peanut butter

4 cloves garlic

1 tablespoon chopped fresh ginger

For the Bowl:

6 4oz Fillets of Alaska Smokehouse Smoked Salmon, drained

14oz rice noodles

1 large red bell pepper, julienned

1 cup snow peas

1 tablespoon avocado or vegetable oil

Toppings:

1/2 cup roasted salted peanuts, chopped

1/2 cup sliced green onions

1/2 cup cilantro, chopped

1 lime, cut into wedges

Procedure:

To prepare the sauce, add the soy sauce, water, lime juice, sesame oil, honey, vinegar, garlic, ginger, hoisin, and peanut butter in a blender and blend until smooth.

Add the salmon fillets to a resealable bag and pour 1/3 of the sauce into the bag, then seal.

Marinate the salmon for 30 minutes or up to 4 hours.

Prepare the rice noodles according to package directions, then drain and set aside.

Preheat an oven on broil, then remove the salmon fillets from the bag and shake off the excess sauce.

Place the salmon fillets skin side down on a greased sheet pan, then broil the salmon fillets for 1-2 minutes, or until warmed through.

Remove salmon from the oven and set aside.

In a large skillet, add the oil and heat over medium-high heat.

Add the bell pepper and snow peas and cook for 2-3 minutes, stirring constantly.

Add the remaining sauce to the pan and heat through.

Add the noodles and toss to coat, heating through in 1-2 minutes.

Portion the noodles, vegetables, and sauce evenly among 6 bowls.

Top each bowl with a salmon fillet, then garnish with chopped peanuts, green onions, and cilantro.

To serve, add a squeeze of a lime wedge if desired.