We can't keep our hands off the Alaska from Scratch cookbook by photographer and food blogger, Maya Wilson. Recipes like this poached halibut in thai curry and the salmon noodle bowl below have slipped seamlessly into our weekly meal cycle. This one packs a punch with a flavorful sauce you'll want to put on all the veggies, and offers the perfect balance of nutrition and practicality.
On one of our trips to Idaho to visit my wife’s cousins, I was tasked with making dinner for a whole crew of their friends who were coming over. I knew immediately that I would make a version of these noodles, my go-to recipe for satisfying a hungry crowd. That night I used shrimp and chicken thighs as the proteins in the dish and added carrots to the mix of vegetables. Sometimes I use wide rice noodles, other times I use thin rice noodles. This recipe is highly adaptable, so feel free to play around with the proteins and the vegetables in this one, customizing it to your liking. In this version, I’m using seared wild Alaska salmon fillets and crisp green snow peas. It’s the addicting sauce and salty roasted peanuts on top that really make this recipe a tried-and-true crowd-pleaser. [olists num=1]
Study up on seven simple and fail-proof ways to prepare wild salmon here.
The post Make These Salmon Noodle Bowls For Dinner, Forever appeared first on The Chalkboard.
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