2
Servings
1/4 cup cilantro, chopped
2 Tbsp sesame seeds
1 Lb wild Salmon Fillet
1 pound Rice ramen noodles
1 cup wilted spinach
1/4 cup rice wine vinegar
1 green onions, sliced
1 Teriyaki Sauce (soy free, I make it using coconut aminoes)
1 cucumber, quartered and sliced
2 roma tomato, quartered, seeds removed & sliced into thin strips
1/2 small red onions, sliced thin
1) Preheat oven to 400°F. Place salmon fillets on a
foil-lined sheet pan. Brush with 1/2 of teriyaki sauce and sprinkle with sesame
seeds. Bake 20 minutes.
2) Meanwhile, cook pasta according to package
directions; drain well.
3) Combine pasta with remaining teriyaki
sauce and all ingredients except salmon. Portion out
into 4 bowls and top with sesame salmon.