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You can scale this quick, tasty meal-in-a-skillet recipe down for one, or scale it up to serve more.
2 cups water ¼ cup bonito flakes ¼ cup shoyu (natural soy sauce) 1 tablespoon minced fresh ginger 2 teaspoons sugar, preferably a natural sugar such as maple 2 teaspoons toasted sesame oil or organic macadamia nut oil 4 ounces rice vermicelli 2 heads baby bok choy, cut into ½-inch diagonal pieces Two 6-ounce fillet portions wild salmon 1 teaspoon sesame seeds
Bring the water to a boil in a small pot. Turn off the heat and add the bonito flakes. Let steep for 1 minute. Drain and reserve the liquid, adding it to a medium skillet. Discard the flakes.
Add the ginger, shoyu, sugar, and toasted sesame oil to the bonito water.
Heat the liquid to a boil; add the rice noodles and greens. Lower the heat, cover and simmer 3 minutes, lifting the lid to mix once. Add the salmon, cover and simmer for 5 minutes, just until the salmon is pink in the center.
pide the noodles, greens, broth, and salmon between two shallow pasta plates (or anything plate that can hold the broth). Top with a sprinkle of sesame seeds and serve hot.
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.