Salmon Noodle Bowl

Have I ever mentioned to you how much I love fish? I really do. I have to physically restrain myself from posting obscene amounts of salmon and tilapia recipes here.

Never mind that this is quite obviously a salmon dish or that a How To recipe involving tilapia and parchment paper is coming up. Pure coincidence. Really.

As for today, doesn’t the recipe just sound fun? Salmon noodle bowl. Yup. If I heard someone order that a restaurant I would definitely turn around and look. But I would do it in a friendly, make eye contact and smile enviously at her food, kinda way. Not like the lady I saw once at this bistro who glanced over her shoulder at me when she heard my Osso Bucco be announced, and then went pale at the sight of my plate. She was either a vegetarian or pregnant.

So yeah. Not like that.

I found this recipe on the Better Homes & Gardens site and glanced at it because it had such a small ingredient list. After I read through it, I realized how truly genius it was! I really love to make dressings and sauces from scratch, but sometimes, the energy and time is just impossible. If I can make it ahead, fine. If not, the addition of using a store bought vinaigrette here is a life savor. And a tasty one at that, when you make this and see for yourself just how fantastic the flavors go together.
I don’t like to put times on my recipes because any number of factors come into play in your kitchens. I don’t want you to be going along and thinking something is wrong because a 30 minute meal is taking you 45. That said, the last two times I made this, I did something I never do-timed myself. Once it took me 20 minutes and once it took me 30. My point? You can easily throw this impressive, one pan dish together on a weeknight. It is so wonderfully satisfying you won’t want to leave leftovers.

It’s no Osso Bucco, but it is definately worth a second glance.
One Year Ago: Apricot Scones
Two Years Ago: Sticky Chicken

Salmon Noodle Bowl
Adapted fron BHG
The flavors here would be wonderful over whole grain pasta.  Because of the simple dressing, the different texture of gluten free pasta would work great also!

1/2 lb linguini, cooked according to package directions
1 large sweet bell pepper, cored and sliced or diced into bite sized pieces
1c grated or julienne carrots (for ease of use, I use half of a bag of the pre cut julienne carrots in the produce section)
4 c (or two large handfuls) baby spinach
3/4-1 lb wild salmon, skinless
1/2 c homemade or store bought balsamic vinaigrette

While pasta is cooking, film a large sauté pan with olive or grape seed oil over medium high heat.  Season the fish on both sides with salt and pepper and sear 2-3 minutes per side, or until just barely cooked through.  Remove to a plate and cover to keep warm.  Alternatively, you can just roast the salmon on a sheet pan in a 425 degree oven for 10-15 minutes.  In the same skillet, add a tablespoon of olive oil if dry, and add the peppers.  Season with salt and pepper, and toss, letting the heat quickly sauté the peppers for just a minute or two.  Add the carrots, toss together, and top with the fresh spinach.  Let steam for a minute, toss all vegetables together, and before the spinach has a chance to do anything more than start to wilt, empty the pan into a large serving bowl.  Add the pasta and HALF of the balsamic dressing.  Toss gently to let the ingredients absorb the vinaigrette a bit, then add the rest of the dressing.  Serve topped with desired amount of salmon.