Salmon Soba Bowl

Ingredients:

1 package of buckwheat soba noodles

2 wild salmon filets

Redmond rock salt

2 tsp extra-virgin olive oil

1 Tbsp grated ginger

2 Tbsp raw honey

1/3 cup coconut aminos

1/4 tsp fish sauce

4 Tbsp toasted sesame oil

2 tsp sesame seeds + more for garnish

1 Tbsp freshly squeezed lime juice

1 tsp lime zest

1/8 tsp chili flakes

2 cups snap peas

2 bunches baby bok choy, chopped

1/2 tsp minced garlic

1 avocado, diced

1 Tbsp chopped chives

Directions:

Preheat oven to 400F

Bring a medium pot of water to a boil. Cook the buckwheat soba noodles for 5 minutes, or until tender. Drain and rinse with cold water. Place the noddles in a large bowl and set aside

Place the salmon on a lined baking sheet and season with a pinch of salt and 1 tsp extra-virgin olive oil. Bake for 10 minutes, or until medium rare. Remove and let cool, then break into pieces

In a medium bowl, whisk together 1/2 Tbsp of the ginger, the honey, coconut aminos, fish sauce, sesame oil, sesame seeds, lime juice and zest, chili flakes, and 1 Tbsp filtered water until well combined. Pour over the noodles and toss to combine

In a medium skillet, heat the remaining 1 tsp olive oil. Add the snap peas, bok choy, garlic, the remaining 1/2 Tbsp ginger, and a pinch of salt. Saute for 5 minutes, or until the vegetables are tender. Place over the noodles, add the avocado, and toss to combine

Serve the noodle and veggie mixture in bowls and top with pieces of salmon. Garnish with sesame seeds and chives