Wow, what an amazing dinner we had the other night. It was so much fun making our own sushi and then eating it. We all have such different taste buds, so we each put our own spin on our sushi rolls and everyone was extremely happy. Yummy, this was a healthy hit!!!
Here is an amazing week night alternative to the usual dinner selection. What a quick and delicious option this was. It was a hit with everyone, and only took 20 minutes to prepare.Enjoy!!!
4 ounces soba buckwheat noodles or whole-wheat spaghetti or (your noodles of choice)
5 ounces asparagus, cut in thirds
1 (6-oz) salmon fillet, skin off, cut into 8 pieces
1 tablespoon toasted sesame oil
Zest and juice of 1-2 limes (3 TBSP juice)
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
4 ounces cucumber, skin on, cut into medium pieces
1/2 small avocado, cut into bite-size pieces
1 tablespoon habanero mango sauce
1. Cook the noodles in boiling water until soft (about 6 minutes for soba, 8 for spaghetti). Transfer with tongs to a strainer. Add asparagus to same boiling water. Cook until al dente (about 2 minutes); rinse under cold water.
2. Heat a grill pan or skillet over medium-high heat. Coat lightly with cooking spray. Cook the salmon until cooked through, turning pieces (about 2-3 minutes per side). Reserve.
3. Make the vinaigrette: Whisk together sesame oil, habanero mango sauce, lime zest and juice, and salt and pepper in a small bowl. Combine the noodles, asparagus, and vinaigrette in a medium serving bowl.
4. Add the cucumber and avocado; toss to coat. Just before serving, add salmon. Serve warm or at room temperature, or make up to 4 hours ahead and keep refrigerated in an airtight container.