Baked Salmon & Vegetables on Steam Fried Noodles

Oh boy - this home is filled with salmon lovers! And that makes me happy because I love salmon and salmon is so good for you! This kind of meal is right up my alley. It's well balanced, full of vitamins and minerals and it's delicious! And let's talk about our nutrient dense powerhouse - SALMON! Salmon is an excellent source of omega-3 fatty acids which are so important for brain function and a healthy nervous system. It also has high levels of selenium, potassium and vitamins B12 and D. The list of health benefits of salmon goes on and on and I don't want to ramble on, but if there's only one thing you really need to know it's that salmon is amazing for optimal health!

I love this recipe because it is completely adaptable, you can add virtually any vegetables you have on hand: bok choi, onions, celery, baby corn, spinach... the possibilities are endless. Most vegetables are low in calories but have the benefit of vitamins, minerals, fibre and filling you up! So if you're watching your calories go ahead and pile on the veggies!

Now, I know what you're thinking.... this recipe has a lot of steps and a lot going on. But I promise you it won't take long at all to pull this dish together. The noodles cook in 3 minutes flat and the salmon hardly takes any time to prepare and cook either. While the salmon is in the oven you can make your sauce and stir fry the veggies, it all comes together in 30 minutes or less! You and your family will love this salmon dish, it's so yummy and good!

*tip! do all of your diving and chopping before you start cooking, I often find this is the most time consuming task

I do want to point out that the sodium count is high, thus the reason for using low-sodium soya sauce. You can adjust the amount of soya sauce and oyster sauce to suit your taste and dietary needs.


INGREDIENTS

- 1 salmon filet
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 package Chinese steam fried noodles
- 1 tbsp vegetable oil
- 1 cup sliced mushrooms
- 1 red bell pepper, cut into strips
- 1 carrot, cut into matchsticks
- 1 cup suey choy, chopped
- 1 tbsp tapioca starch or corn starch
- 1/3 cup warm water
- green onion, sliced into matchsticks
- 1 tbsp toasted sesame seeds

SAUCE
​
- 1 tsp sesame oil
- 4 tbsp low sodium soya sauce
- 4 tbsp oyster sauce
​- 2 tbsp hoisin sauce
- 1 tbsp sugar (optional)
- 2 cloves garlic, grated or pressed


DIRECTIONS

1. Preheat oven to 425F
2. Prepare salmon filet by rinsing in fresh water and pat dry
3. Season filet with salt and pepper and place on a greased baking dish
4. Bake salmon until done - when a fork easily flakes the salmon, about 8-12 minutes for every inch thickness of the salmon filet
5. Bring a large pot of salted water to boil and cook noodles for 2-3 minutes, rinse and drain (or as per the package instructions)
6. In a saucepan mix all sauce ingredients and stir over medium heat
7. In a wok or large frying pan add vegetable oil and stir fry mushrooms, carrots, pepper and suey choi on medium high heat until vegetables just become tender - don't overcook, they'll become mushy
8. Add sauce and noodles and stir over medium-low heat
9. In a small bowl mix starch with warm water until starch has dissolved
10. Add starch mixture and stir
11. Dish out serving of vegetable-noddles on a plate and top with salmon, green onion and toasted sesame seeds and enjoy!

​serves 4

Have a great day and Love Good Food! ❤️