Vermicelli Noodle Bowl with Pan Seared Salmon
Recipe type: Entree
Serves: 2 people
This noodle bowl is jam-packed with goodness! Pan seared salmon, garlicky kale, avocado... the list of greens goes on! Each bite is nutrient-rich and delicious!
  • Bowl
  • 2 tablespoons grapeseed oil
  • 2 tablespoons unsalted butter
  • 2 (6 ounce) salmon fillets, skin on
  • 4 ounces rice vermicelli noodles
  • prepared sauteed kale with garlic recipe
  • 1 Persian cucumber*, thinly sliced
  • 1 scallion, green part only, thinly sliced
  • a few sprigs of fresh mint, optional
  • a few sprigs of fresh cilantro, optional
  • a few sprigs of Thai basil*, optional
  • 2 tablespoons dry roasted peanuts, roughly chopped
  • Dressing
  • ¼ cup brown sugar
  • ¼ cup water
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fish sauce
  1. Heat a large, heavy-bottomed skillet over medium-high heat. Add the grapeseed oil and the butter. Once the oil is hot and the butter have melted, add the fillets, skin side down - do not move them once they're down. Sear until cooked halfway up the sides. Then flip and sear the other side until the sides are fully cooked. Remove from heat.
  2. While the salmon is cooking, bring a large saucepan filled with water to a boil. Turn off the heat and add the noodles. Allow to soak for 5 minutes, until tender, then drain.
  3. When ready to serve, use a fork to flake the salmon into large pieces. Divided the garlic kale evenly among 2 bowls. Add the drained rice vermicelli noodles, cucumber slices, scallions, mint, Thai basil, cilantro, and avocado. Then add the salmon and top with the dry roasted peanuts. Serve with the dressing on the side (it's rich, so a little goes a long way). Enjoy!
* If you can't find Persian cucumbers, you can substitute a portion of an English cucumber.
* If you can't find Thai basil, feel free to use 'regular' Italian basil.
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