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Teriyaki Salmon + Noodles (CFC Cold Lunchbox Series)

Servings: 2

Ingredients

  • 2, 4 oz skinless salmon fillets
  • 2 tsps olive or avocado oil
  • 2 Tbsps coconut aminos Braggs liquid aminos, tamari, or low sodium soy sauce
  • 6 oz brown rice noodles
  • 1 tsp sesame oil
  • 2 crisp cucumbers cubed
  • 2 tsps rice vinegar
  • 2 tsps sesame seeds divided

Marinade

  • 1/4 cup coconut aminos Braggs liquid aminos, tamari, or low sodium soy sauce
  • 2 Tbsps freshly-squeezed lemon juice
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • sea salt to taste
  • 1 fresh red chili sliced
  • 2 Tbsps raw honey or pure maple syrup
  • 1 tsp sesame seeds

Instructions

  • In a medium glass bowl, whisk all of your marinade ingredients together really well.
  • Chop your salmon into 1-inch bite size cubes and add it into the marinade, tossing to coat really well. Cover and refrigerate for 20 minutes.
  • Heat the olive/avocado oil in a large skillet over medium-high heat. Using a pair of tongs, add your salmon pieces and cook for 1-2 minutes, or until golden brown.
  • Drizzle in all of the leftover marinade from the bottom of the bowl using a rubber spatula to get it all, and cook 3-4 minutes more.
  • The sauce should thicken and coat the salmon nicely. Set aside.
  • Next, cook your brown rice noodles according to their package directions. Drain and toss with sesame oil, coconut aminos, and some sesame seeds.
  • Finally, drizzle your chopped cucumber with the rice vinegar.
  • Divide your salmon pieces, brown rice noodles, and fresh cucumber equally into two separate meal prep containers. Sprinkle with sesame seeds if desired.
  • Stays well in the fridge for about 2 days.
  • Enjoy!