Thai Salmon Noodle Bowl

Posted on April 18, 2021 by Splendid Recipes

Tender flaky wild caught Alaskan salmon, prepared with a honey-miso glaze, that delicately sits over a bed of silky noodles, mango, avocado, radicchio, carrots, mint, basil, and peanuts tossed with a tasty refreshing vinaigrette.

It is a long list of fresh ingredients, but do not let the long list deter you.

If you are able to boil noodles, tear mint, shredded vegetables and open an oven door, you can handle this wonderfully delicious Thai Salmon Noodle Bowl.

What Is Radicchio

Radicchio, also known as Italian chicory, is a type of leafy chicory featuring dark reddish-purple leaves and white veins.

Though commonly mistaken for red cabbage or lettuce, radicchio has a distinctly bitter taste that goes well with many Italian dishes.

It’s a traditional ingredient in the Mediterranean diet, which emphasizes whole plant foods.

What Ramen Noodles To Use

Ramen noodles are made with wheat flour that can be cooked and dehydrated after frying.

On the other hand, fresh ramen noodles are made with a combination of eggs, wheat, and alkalized water.

Why alkalized water? Alkaline water helps to give that unique and special springy texture to the noodles.

These noodles also have that slurping texture because it’s made with the combination of gluten flour and higher protein count as well.

These noodles have yellow tones that are available in straight and wavy forms.

Some scientific research, though not conclusive, has suggested that consuming instant ramen noodles two or more times a week can increase the likelihood of developing heart disease, as well as diabetes and stroke, especially in women.

To make a fresh Thai Salmon Noodle Bowl, we suggest using all fresh ingredients, including fresh, not dehydrated, Ramon noodles.

Making homemade fresh Ramon Noodles – Image source: Cilantro and Citronella

Thai Salmon Noodle Bowl

Miso Salmon

4 6-ounce wild-caught sockeye salmon filets

1 tablespoon white (shiro) miso

1 teaspoon sherry vinegar

1 teaspoon honey

1 tablespoon sesame seeds

Vinaigrette

1/4 cup lime juice

1/4 cup peanut oil

1 tablespoons fish sauce

1 tablespoon lite soy sauce

2 tablespoons honey

1 tablespoon toasted sesame soil

1 teaspoon chili paste, optional

1 teaspoon lime zest, grated

1 garlic clove, minced

1 1/2 inch ginger, peeled and grated

The Bowl

8 ounces ramen or lo mein noodles

2 cups arugula

1 cup watercress, stems removed

1 cup radicchio, finely shredded

2 medium carrots, peeled and grated

2 fresno chilies, thinly sliced

1/2 cup loosely packed cilantro

1/2 cup loosely packed mint leaves, torn

1/2 cup loosely packed basil, torn

1/4 cup roasted and salted peanuts

1 large mango, peeled, cut into 1-inch cubes

1 hass avocado, cut into 1-inch cubes

Scallions, thinly sliced

Preheat oven to 425°F.

Place salmon on a baking sheet lined with parchment paper.

In a bowl, mix to combine miso, vinegar, and honey. Brush mixture onto salmon evenly and top each filet with sesame seeds.

Roast salmon for 10 to 12 minutes (10 minutes for medium-rare / 12 minutes for medium) until it easily flakes with a fork.

While the salmon is cooking, boil the ramen noodles according to the package instructions. When complete, rinse briefly with cool water to stop the cooking process.

To make the vinaigrette, whisk lime juice, peanut oil, fish sauce, soy sauce, honey, sesame oil, chili paste, lime zest, garlic, and ginger in a bowl.

In a large bowl, toss to combine noodles, arugula, watercress, radicchio, carrots, chilies, cilantro, mint, basil, peanuts, and vinaigrette. Add mango and avocado and gently toss.

Divide noodles into serving bowls, top with salmon, and garnish with scallions.

Serve with a squeeze of lime if desired.

Apple Mango and Radish Salad

Posted on October 22, 2014 by Splendid Recipes

The principle cleansing system of the body is the liver, it is always working at burning fat and cleaning and purifying the blood. The liver produces bile for healthy digestion of food, and then disposes of toxins, a by-product of the food we consume.

It also cleans the blood of medicines, alcoholic beverages, and external toxins we may breath in or that could be absorbed by the skin.

Keeping the liver functioning well is vital if we want good health. There are several foods that promote the liver to detox our bodies regularly, and radishes are one of those foods.

Our featured recipe is Apple Mango and Radish Salad, and besides tasting great it is healthy for you and your liver as well.

The recipe contains fresh dill, and scientific studies have shown the oil of dill is toxic to five bacteria’s that are harmful to us, including Staphylococcus aureus. A study at the University of Vienna reported that dill extracts taken from seeds, and that were stored for 35 years, were still able to kill several fungal strains such as the mold Aspergillus niger and the yeasts Saccharomyces cerevisiae and Candida albicans.

What makes this salad so wonderful tasting is the flavor of the dressing.

The dressing consists of:

2 tsp. creamed horseradish

1 tbsp. chopped fresh dill

½ cup sour cream

You mix up those three ingredients and pour it over:

2 Fuji apples, peeled, cored and thinly sliced

8-12 radishes, sliced thinly

2 celery stalks, sliced thinly

1 ripe mango, peeled and cut into chunks

Once you have poured the dressing, mix in with the fruits and vegetables until well coated.

The salad pairs well with any barbecued food, or to take to a potluck.

Enjoy the color, the flavor, and health benefits of Apple Mango and Radish Salad.

What Others are Saying About Foods that Promote Liver Function:

Chicken Avocado and Watercress Salad

Posted on October 12, 2014 by Splendid Recipes

Upland cress is high in phytonutrients, such as iodine, iron and phosphorus, as well as antioxidant vitamin A and C. It also has 14.76 mg of lutein per four (4) ounces, which is great for eye sight.

Upland cress has a peppery flavor much like arugula, and will add zing to your favorite sandwich or salad recipes. It is also reported that Cress soup can cleanse the blood in the Spring after a long cold winter. Cress is often recommended in cholesterol lowering and weight reduction programs, making it an alternative medicine.

Our featured recipe has a wonderful vinaigrette, Sweet Onion and Apple Vinaigrette.

To start you will need the following:

Sweet Onion and Apple Vinaigrette

½ cup rice vinegar

1 tbsp. grated sweet onion

¼ cup peeled and finely Gala apple

4 tsp. soy sauce

1 tsp. sugar

3 tbsp. avocado oil

When grating the onions and apples use the small holes of the grater.

Mix all ingredients in a small bowl and set aside.

Next wash 4 cups of Upland cress and set aside.

Dice up 1 mango into 1-inch chunks, or optional to use packaged thawed mango chunks, about 1 cup. Next peel and pit one firm, but ripe avocado, and slice.

Shred 1 1/2 cups of chicken meat or cut off in chunks from a fresh made rotisserie chicken.

Arrange cress onto plate, and top with mango chunks, meat, and avocado slices. Next pour or spoon on the vinaigrette.

Serve and enjoy this dense nutrient salad.

Take Note

According to Power Your Diet, cress contains under 1/2 mgs of oxalic acid per 100 grams of leaves. Oxalic acid occurs naturally in some vegetables, which can crystallize as oxalate stones in the urinary tract in some people. If you know that you have oxalate urinary tract stones it is advisable to avoid eating vegetables belong to the Brassica family.

Being a Brassica family vegetable, cress may also contain goitrogens, which may interfere with thyroid hormone production and can cause thyroxin hormone deficiency in individuals with thyroid dysfunction.

What Others are Saying About Watercress:

Sweet Tomato Chutney

Posted on October 7, 2014 by Splendid Recipes

Where you aware Chutney doesn’t just describe a recipe of mixing tomatoes with spices? There are other references to Chutney, such as Chutney music that was established in the 1940’s within the temples, wedding houses, and sugar cane fields of the Indo-Caribbean.

The first recorded music did appear until 1968 by musician and music recorder Ramdew Chaitoe, who live in a small South American country named Suriname. The album was entitled King of Suriname and all of the songs were religious in nature.

There is also the Chutney Soca, and type of music according to Wikapedia, and originated in Trinidad and Tobago, Guyana and also Suriname.

Chutney soca music is a crossover style of music incorporating Soca elements and Hindi-English lyrics, and Chutney music (as mentioned in the on set of this article) with Indian instruments such as the dholak and dhantal.

But the Chutney we want to make extra special mention of is a food, and it is called Sweet Tomato Chutney.

According to Food Reference, chutney original is from India (Hindi: chatni), and is prepared as a relish made from fresh fruits and spices. They go on to mention that Chutney is almost accompanied with every meal in India.

The relish can be fresh or cooked, and is prepared with varying flavors, ranging from sweet or sour, spicy or mild, or any combination of these.

Chutney can be thin or chunky, and can be prepared with fruits or vegetables or a combination of both.

The different types of ingredients used can be mango, apples, pears, tamarind, onions, lemon, tomato, raisins, coconut, vinegar, sugar, honey, citrus peel, garlic, ginger, mint, turmeric, cinnamon, cilantro, and hot chilies.

There is a variety of ways to prepare chutney. It really just depends on what your palate prefers.

Here is the version from the kitchen of Splendid Recipes and More….

Here is what you will need:

– All organic ingredients used –

4 medium Roma tomatoes, diced

4 medium Orange tomatoes, dice

1 large sweet onion, diced

3 gloves garlic, minced

1-2 tsp. pie spice

1 tsp. salt, preferably Himalayan salt

2 tbsp. olive oil

The orange type of tomato we used was the Woodle Orange Heirloom Tomato, which we purchased at the Whole Foods Market.

Over medium heat using a ceramic coated pan heat the oil.

Next add onions, garlic, spice, and sauté for 2 minutes. Next add the diced tomatoes, salt and sugar.

Mix to combine. Leave on heat another 2 to 4 minutes, while stirring tomato mixture.

Remove from heat and pour mixture into a large mouthed mixing bowl, preferably ceramic,and allow chutney to cool.

Chutney goes will topped over Bruschetta as shown here in the image.

After the chutney has cooled, spoon into mason jars, top with lids, and tighten. Keep refrigerated.

What Others are Saying About Chutney:

Peach Mango Salsa

Posted on May 20, 2014 by Splendid Recipes

Are you excited about salsas like we are here at Splendid Recipes and More? If you don’t like tomatoes, this salsa’s for you.

If you’ve never made such a salsa, Peach Mango Salsa, then your in for a treat. But maybe your thinking, “This looks good, but I’ll stick with my favorite store bought Peach Mango Salsa.” OK will you do that, but look what’s in that store bought salsa:

Tomatoes, Mango, Water Filtered, Peppers, Chilies and Peppers, Onions, Cane Juice Evaporated, Tomatoes Puree, Peaches, Cilantro, Vinegar Red Wine, Salt, Lemon Juice, Spices, Citric Acid, Sodium Metabisulfite, Sodium Erythorbate, Xanthan Gum.

Did you notice I high-lighted the last four ingredients? Will that’s not in our Peach Mango Salsa.

Here is what you will need:

2 medium peaches, peeled, de-seed, chopped

1 large mango, peeled, de-seed, chopped

½ cup green onions, diced (about 3 scallions)

½ red bell pepper, diced

1 Serrano pepper, de-seed, minced

½ cup cilantro, chopped

½ tsp. salt

1 tbsp. sugar

1 tbsp. lime juice or ¼ of a lime

If your not sure on how to cut a mango, we added this video from – Special Fork Videos – to show you how.

Prepare the peaches and mango and place them into a medium mixing bowl along with the diced onion and bell pepper. Do not mix. Next add the Serrano pepper and chopped cilantro, again do not mix.

Together add salt, sugar and lime juice. Now stir the mixture until well incorporated.

Let mixture set for 15 minutes at room temperature for flavors to infuse, or refrigerate until ready to eat.

This salsa keeps in a mason jar, for 4-5 days in the fridge, or can be frozen for later use. If you use plastic to store the salsa, it will be fresh for just about 2 days.

Serve the salsa with white or yellow corn chips, grilled chicken, grilled fish or any Mexican meal (Link here for some ideas from our blog).

What Others are Saying About Salsa:

Chicken Curry with Mango and Spinach Salad

Posted on May 14, 2014 by Splendid Recipes

If you have never had a mango before it can be mind boggling as how to go about removing the flesh from the big seed in the middle.

Mango seed and flesh in a hand

Here is a short video from “mango.org” to demonstrate how to go about cutting up a Mango.

If you can’t find any good fresh mangoes you can buy them chopped and packaged in your frozen section of the market.

Did you know Mangoes help to prevent cancer, lowers bad cholesterol, clears the skin of any problems, eye health, even alkalizes the body.

Preparing Chicken Curry with Mango and Spinach Salad

3 tbsp. avocado oil

4 tbsp. curry powder

4 boneless chicken breasts cut in cubes

2 garlic cloves, finely chopped

½ red onion cut into julienne strips

14 fl. oz. coconut milk

2 ripe mangos cut in cubes

1 lb. baby spinach

3 oz. chopped cashews

1 red bell pepper cut into julienne strips

8 cherry tomatoes cut in half

Here’s some health benefits about coconuts:

For thousands of years the Asians have used the oil, water, meat and milk of a coconut to heal coughs, flu, ear aches, tooth aches, skin infections, constipation among many others.

Curry as it contains turmeric is also great for lowering inflammation in the body.

Chicken Curry Preparation

In a large skillet over medium heat, add olive oil and heat about 1 – 2 minutes, then stir in curry powder for 4 minutes.

Next add chicken cubes and cook until meat is oblique, about 7 or 8 minutes.

Next add garlic and mix in well.

Next, add coconut milk and mix in. Place lid over skillet and cook for 8 minutes more.

Salad Preparation

Mix together in a large salad bowl the cashews with the prepared fruit and vegetables.

Next add the lemon juice and olive oil, mix in till well combined.

Wow look at those wonderful colors.

Did you know mango is great for joint health, the red pepper is for heart health?

And the spinach is a great help for detoxing the body.

When you are done mixing the salad ingredients, plate it and spoon on some curried chicken and enjoy.

What Others are Saying About Curry, Mangoes, and Chicken:

Mango Coconut Rice Pudding

Posted on March 14, 2014 by Splendid Recipes

Mango Coconut Rice Pudding Mango season in the Northern hemisphere is April to October. One does not need special skills to eat the ripe fruit. Simply peel the fruit and bite into its juicy flesh.

Many love to eat the raw skin of the fruit as well. Myself personally, I have never tried to eat the peel. Now days you can find the mango dried, or frozen. In both cases the mango is still sweet in flavor. You can juice the mango, which I have with fresh blueberries, what a yummy smoothie.

Mexico's Tasty Mangoes You can make mango salsa and even in India they make Mango Jam. Mangoes do not grow in mild to cooler climates, they are grown in tropical regions of the earth. In 2012 the consumption of mangoes by Americans was up 30% over the prior 5 years.

If you are familiar with NPR or National Public Radio (USA), they had a report the morning of April. 9, 2013 entitled “Demand Is High For Mexico‘s Magnificent Mangoes”.

Take a moment to listen. Just Click Here to listen to the 1 1/2 minute NPR Report – another window will open to here report.

Our featured recipe:

Mango Coconut Rice Pudding

1 – 14 ounce can coconut milk
¼ cup Arborio rice
1/8 tsp. salt
2 tbsp. sugar
1/6 tsp. nutmeg, ground
1/6 tsp. cinnamon, ground
¼ cup mango (pureed)
some macadamia nuts (chopped, optional)

Place the coconut milk, rice, salt, sugar and cardamom in a sauce pan and bring to a boil.

Reduce the heat and simmer for 25-35 minutes stirring occasionally.

Remove from heat and let cool. Mix in the mango and garnish with chopped macadamia nuts.

What Others are Saying About Mangoes: