Salmon Ponzu Noodle Bowls: How to Make This Healthy and Delicious Meal

If you are looking for a healthy and easy meal, look no further than my salmon ponzu noodle bowl. This recipe is as nutritious as a salad but super filling with the protein and healthy fats from the salmon, delicious and fiberful avocado, my famous cucumber salad, some simple rice noodles, and a refreshing ponzu sauce to top it all off.

Not only is my salmon ponzu noodle bowl quick and healthy, but it is also easy to make with simple ingredients that you likely have in your pantry right now. I couldn’t find ponzu sauce, which is like a citrusy soy sauce at my grocery store, so I made a simple version that worked well in this dish and any leftovers would be perfect over simple noodles or dumplings.

So if you are in a salmon rut, be sure to try this quick and easy meal. You will not regret it!

Serves 2

Salmon Ponzu Noodle Bowl Ingredients:

2 salmon fillets, 4-6 ounces each

1 avocado, sliced

My cucumber salad

2 tablespoons of sesame seeds

1 tablespoon of sesame oil

8 ounces of baby lettuce

8 ounces of rice noodles

For the Ponzu Sauce:

1/2 cup of soy sauce

Juice of 1 lemon

1 teaspoon of rice vinegar

1 seaweed snack, crushed

Instructions:

1. Preheat your oven to 400F. Meanwhile, dry the salmon filets, season with salt and pepper, and press the sesame seeds into the flesh side of the filet. Oil a baking sheet with sesame oil and bake the salmon for 12 minutes or until cooked through.
2. Meanwhile, soak your rice noodles in hot water, slice your avocado, and make your cucumber salad.
3. To make the ponzu sauce, combine soy sauce, lemon juice, rice vinegar, and the seaweed in a glass jar and shake it up.
4. Once the salmon is cooked, drain your rice noodles and arrange your bowls. Start with a layer of the lettuces, topped with rice noodles. Add your salmon, avocado, and cucumber salad. Top with a generous helping of ponzu sauce and enjoy.

If you like this, you will love my salmon with soba noodles and wasabi vinaigrette!