As much as I love an ambitious baking project and an elaborate homemade meal once in a while, there are at least four days a week—Mondays through Thursdays, usually—when I just want dinners to be over and done with. It’s really hard for me to compromise on deliciousness though, so sometimes I make myself cook something even when I’m dead tired and none of the available take-out or ready-made options sound tempting to me. Over time, I’ve learned to make my life easier and store some quick options in the freezer so I can thaw something at the very last minute and turn it into a meal the whole family will love.
Meatballs are long-time favorites, as are stir-fries I make with previously frozen, pre-portioned meat (sliced meat, one of my favorite kitchen shortcuts, thaws in minutes!). I also like to keep good-quality fresh sausages in the freezer so I can quickly fry some and add them to pasta dishes, soups, risottos, fried rice, or Asian-inspired sautés.
Lately, we’ve adopted the “in a bowl” philosophy, which sounds fancy but is actually just a way to serve a full healthy meal in minutes. I’ll drop cooked whole grains or noodles into serving bowls, add a protein (such as leftover chicken, quickly sautéed beef or pork, or fried tofu), pile on whatever veggies are in the fridge, drizzle on some dressing or sauce I have on hand, and finish it off with something crunchy, such as chopped nuts or some pumpkin, sunflower, or sesame seeds. This type of meal comes together in a flash (provided you have a well-stocked fridge and pantry), it’s super filling, and—let’s be honest—it’s way more fun to eat just because it’s served in a bowl.
I’m always trying to improve my weeknight bowls and figure out ways to assemble them even faster. Recently, I’ve been trying to incorporate more fish into our diet because it’s so nutritious and it withstands freezing really well and cooks quickly. I’ll drop two fish fillets in the oven, and by the time they’re done, I’ve assembled the bowls. Multitasking at its best!
I’m sure by now you can guess how excited I was to discover The Saucy Fish Co., which makes top-quality fish products that come frozen along with their accompanying sauce. You can bake the fish from its frozen state in the handy bag provided in each box, replicating the “en papillote” cooking method. Again, there’s no need to think ahead here! Just take a box out of the freezer, slide the fish fillets into the baking bag, pop it in the oven, and you’re done. I like that they also include a sauce, which can inspire you when it comes to choosing what to serve with the fish.
My Salmon Noodle Bowl with Chili Lime Dressing recipe was inspired by The Saucy Fish Co.’s Atlantic Salmon with Chili, Lime & Ginger. Asian noodles are usually my bowl foundation of choice since buckwheat, rice, and ramen noodles cook so quickly! While the salmon is cooking, I quickly whip up a chili and lime dressing for the noodles and then top them with sliced avocado, tomatoes, crushed peanuts, and herbs. Those garnishes require no cooking and take just minutes to prep, but the combination is so colorful, flavorful, and rich in textures! This sure isn’t a boring weeknight meal.
If you don’t have an avocado or cherry tomatoes on hand, you could substitute quickly steamed green veggies, such as broccoli, green beans, sugar-snap peas, or edamame. Raw, sliced bell peppers and bean sprouts are welcome too! Don’t forget the crunch element; if you don’t have peanuts, substitute cashews or a seed of your choice. The Saucy Fish Co.’s Chili, Lime & Ginger sauce adds a nice kick to this Salmon Noodle Bowl, but if you’re a serious fan of spicy foods, you can increase the spice level by topping the bowl with freshly chopped Thai chili or Sriracha sauce. That’s truly what’s best about bowls: they’re versatile, and they’ll always shape up deliciously.
See how quickly you can assemble my Salmon Noodle Bowl with Chili Lime Dressing! My short recipe video shows you how to make the dish step-by-step:
This Salmon Noodle Bowl recipe was created in partnership with The Saucy Fish Co., a company that strives to bring you “fish without the fuss.” They have a full range of frozen and fresh products that includes Tilapia with Salsa Verde, Smoked Haddock with Aged Cheddar and Chive Sauce, and Herb-Crusted Salmon with Lemon Butter Sauce. Look for their products in the fresh and frozen seafood cases of your favorite grocery store or superstore. Refer to the following lists to find a store that carries The Saucy Fish Co.’s products near you:
I was offered monetary compensation to develop a delicious recipe using The Saucy Fish Co.’s products. As always, companies never dictate what recipes I create, or the opinions I express. I only use products I genuinely believe in. For more information about sponsored posts, please read my Disclosure Policy. Thank you for supporting the sponsors that keep Food Nouveau running!
Makes 2 servings.
These salmon noodle bowls are filled with fresh, healthy ingredients to produce a hearty, quick-to-prepare meal that will brighten your weeknights.
20 minPrep Time
30 minCook Time
50 minTotal Time
For the salmon: Bake the salmon according to the manufacturer’s instructions. Thaw the Chili Lime and Ginger dressing as indicated.
For the noodles: Cook the noodles according to the manufacturer’s instructions. Drain and transfer to a mixing bowl. In a small bowl, combine the lime juice, fish sauce, soy sauce, sugar, sambal oelek, garlic, and herbs. Add to the noodles and toss to combine. Set aside.
To assemble: Remove the salmon from the pouch and let cool for 5 minutes. Break into chunks.
Layer dressed noodles, salmon, avocado, tomatoes, peanuts, green onion, herbs, and chili. Drizzle with The Saucy Fish Co. Chili, Lime & Ginger Dressing, garnish with a lime wedge and serve immediately.
Noodles vary in weight and nutritional value, so look at the noodle packaging to determine what a serving represents. After cooking, quickly toss the noodles in the dressing to avoid them sticking together.