This is one of my most asked for recipes and I don’t disagree its a family favorite.
Its so versatile, it can be made ahead, eaten hot, room temperature or cold, it can be topped with salmon, chicken, steak, tofu or nothing at all.
Because I have a lot of friends with new babies these days, this is one of my go to dinners to bring a friend.
- 1/4 cup + 2 1/2 Tablespoons Lime Juice
- 1 bunch green onions, divided
- 3 medium garlic cloves
- 4 quarter size pieces of fresh ginger
- 1/3 cup soy sauce
- 1/3 cup maple syrup
- 1 Tablespoon rice wine vinegar
- 1 1/3 pound wild salmon
- 1 can coconut milk
- 1/4 cup peanut butter
- 1 cup frozen peas (thawed) or snap peas, chopped
- 1 cup carrots, shredded
- 1/2 bunch cilantro, minced
- 1 medium red pepper, small dice
- 1, 8.8 oz package buckwheat soba noodles or spaghetti noodles
- 1 avocado, diced
- 1, 10.7 oz can mandarin oranges, drained
- Pre-heat oven to 350 degrees.
- In the bowl of a food processor add lime juice, 4 scallions, garlic, ginger, soy sauce, syrup and vinegar. Blend until well incorporated.
- Place salmon in a baking dish and pour 1/4 cup of sauce over salmon. Bake for about 22-25 minutes or until cooked through.
- Meanwhile, pour coconut milk, and peanut butter in the sauce and blend again until mixed throughly. Set Aside.
- Bring a large pot of water to a boil and cook pasta according to package. Drain and run cold water over.
- Place cooked pasta in a large bowl. Thinly slice remaining green onions and to pasta along with peas, carrots, cilantro and red pepper. Pour 1/2 the sauce over the pasta and toss to coat.
- When you are ready to eat, place the noodles in a bowl or plate, top with avocado and oranges. Divide salmon into 4 pieces and place 1 piece onto of the pasta. Drizzle remaining sauce over salmon.
I love to bake chicken breasts in place of salmon.
I also have put the sauce over flank steak for a few hours to marinate and then throw it on the grill.
Everything can be made a day ahead. Don\’t dress the salad until you are ready to serve.
30 minPrep Time
30 minCook Time
60 minTotal Time