- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 2
- Yield: 2 bowls
- 2 wild Alaska salmon fillets
- 3 1/2 ounces of glass noodles
- 1/2 cup frozen edamame beans, thawed
- 1 large carrot
For Peanut Sauce:
- 2 1/2 heaping tablespoons peanut butter
- 2 tablespoons soy sauce
- 1/4 cup water
- Salt and pepper or any preferred spice
- Sesame seeds
- Lime wedges
- Microgreens or sprouts
Step 1 Prep noodles and veggies:
Fill a large bowl with hot water and soak the glass noodles for about 5 minutes.
Place the edamame in a small bowl and cover with boiling water for 5 minutes.
After the cooking time, drain the glass noodles and edamame through a strainer.
Peel the carrot and then cut into thin strips with a peeler.
Step 2 Cook salmon:
Wash the salmon under running water, pat dry with a cloth on both sides.
Heat some olive oil in a pan and fry the salmon with salt and pepper until golden brown on both sides.
Step 3 Make sauce:
For the peanut sauce, mix the peanut butter, soy sauce and water until creamy.
Step 4 Assemble and serve:
Divide glass noodles into two bowls. Top with salmon, edamame, carrots and any other garnish you are using. Top bowls with peanut sauce and serve.