Asian Style Buddha Bowl with chilli salmon and black bean noodles
I decided today to bake. A clementine and pomegranate cake which is gluten-free. But before that, I thought a salad would be in order to balance things out. As well as the baking I have fallen passionately in love with these Buddha Bowl type eats. Shallow round bowls of goodness with veg, protein and carbs. So much fun to make and photograph and then of course eat! Try doing one for yourself; you can either follow the recipe as per below OR just create your own with your favourite foods. If you do make one, be sure to put the #eatlivebalance so I can admire it and for a chance of a repost on my Instagram account. The sun is trying so hard to give us Spring today in London. I would welcome that with open arms right now! I try to buy organic as much as possible. I realise that sometimes the price of organic food is prohibitive, but even if it is only one item, my goal is to try and eat something organic at every meal.
1 fillet of salmon
1 large handful of black bean pasta/noodles
1/2 cucumber sliced into discs
2 large handfuls of frozen peas
1 large handful of shiitake mushrooms, finely sliced
1 handful of baby Pak Choy, ends sliced off and leaves pulled apart
1 tsp of roasted black sesame seeds
1 handful of fresh coriander finely chopped
1/2 red chilli finely chopped
1/2 tsp of roasted white sesame seeds
1 tsp of chilli flakes
1/2 clove of garlic, finely chopped
1/2 cm of ginger finely chopped
1/2 tbsp of roasted sesame seed oil
salt and pepper
vegetable oil for pan frying
Get some water boiling in a pan. Add the black bean noodles/pasta and cook according to the packets instructions. Once cooked, drain and set aside and keep warm.
Put a little oil a frying pan. Meanwhile, season the fish with pepper. Then once the oil is nice and hot, fry the salmon for 2 minutes per side or until the fish is cooked to your liking or set it aside (keep warm).
Add the peas to the pan which you cooked the fish in. Pan fry them for 2-3 minutes or until cooked. Pop them in a small bowl with a plate on top to keep them warm and then set them aside.
In the same pan add the Pak Choy and the mushrooms and cook over a high heat for about 2 minutes. Add the ginger and the garlic cook for another minute and then add them to your buddha bowl. Add the chopped coriander and chopped red chilli to the peas, season if required, toss together and then add them to your bowl along with the mushrooms and the Pak Choy mixture.
Lay the fish in the serving bowl, sprinkle over some chilli flakes. Using a fork twist the noodles into the bowl ( I find it makes it look better for presentation) and then sprinkle over the black sesame seeds. Add the cucumber to your serving bowl along with the roasted white sesame seed.
Mix the roasted sesame seed oil together in a mug with the rice wine vinegar and a good amount of cracked black pepper. Whisk together and then drizzle over everything.
Eat at once.
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