Salmon Cold Noodle Bowl with Baked Vegetable Wontons


2 Salmon Filets
7 Sliced Strawberries, cubed
1 avocado, cubed
1 orange, peeled and in sections
4 ounces whole grain spaghetti, cooked and chilled (Flavored noodles such as a Sesame Ginger are GREAT in this recipe)
1/4 cup diced scallions or green onions
2 tbsp. chopped Cashews
1 head of Boston lettuce, roughly chopped
Black seeds optional*
*I also added 1/2 cup Swiss Chard as I had some on hand. You could also use Spinach or other greens
1/3 cup fresh lime juice
1 tbsp. sliced pickled ginger – diced as finely as possible
1/4 cup water
3 tbsp. low sodium soy sauce
3 tbsp. Better N Butter Peanut Butter
3 tbsp. sugar free maple syrup or honey
2 tsp. chili paste
2 garlic cloves, minced
1 tsp. Sesame Oil – Optional
wonton wrappers
1 cup shredded cabbage
1/2 cup shredded cabbage
2 tbsp. minced pickled ginger
1 tsp. soy sauce
salt & pepper to taste


Begin the peanut sauce. Add all ingredients to a small pot. Cook on medium high heat stirring with whisk until mixture is warmed. Remove from heat. Set aside.
To make the wontons, blend all ingredients except wrappers in a small bowl. Add 1 tbsp. water to the bottom of the bowl and steam vegetable mixture in the microwave for about 2 minutes or until crisp tender. Place 1/2 tsp. mixture in the center of each wrapper. Fold corner to corner so it forms a triangle. Seal seams with a wet fingertip. Bring the two opposite corners together and pinch to seal. Brush with melted butter and bake at 400 for about 15-20 minutes or until wontons are crisp and golden brown.
Bake salmon fillets at 350 until done. In a large salad bowl, place chopped lettuce, chilled noodles, fruits and veggies and top with Salmon filet and chopped nuts if desired. Serve with light peanut sauce.


My sweet, sweet husband enjoyed recent noodle bowls so much I decided to create a cold noodle bowl combining his TWO most favorite foods ever. Salmon and Peanut Butter!


2 Large Bowls


Thursday, January 23, 2014 - 11:08am

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