Servings 2
Time to prepare 30
Ingredients needed for this recipe (14)
  • 2 (6 oz) wild sockeye salmon fillets
  • 2 tablespoons olive oil
  • ¼ cup soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 2 tablespoons miced ginger
  • 2 tablespoons balsamic vinegar (optional)
  • ½ tablespoon sea salt and pepper
  • ½ yellow Squash
  • ½ zucchini
  • ½ red, yellow and green pepper (each)
  • ½ cup regular and purple cabbage
  • ½ carrot
  • rise noodles

Instructions

  • Mix olive oil, soy sauce, brown sugar, garlic, ginger, sea salt and balsamic vinegar.
  • Place 2 6-8 oz wild salmon portions (from Salmon Box) in a zip lock bag and add the marinade to it. Refrigerate for 1-2 hours (more is better).
  • Prep all vegetables in the meantime.
  • To prepare rise noodle just add boiling water and let is soak for 5-7 minutes. Drain and set aside.
  • Saute all vegetables on olive oil for 3-5 minutes.
  • Add soy sauce and rice noodle. Mix everything and leave on mid heat for another 5 minutes.
  • Grill your salmon portions on some olive oil. Place skin side down on the grilling pan and grill on high heat 3 minutes each side.
  • Serve with noodles and vegetables.

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