Ingredients:
Peanut Sauce
1 Tbsp virgin coconut oil
1 sweet onion, small
3 cloves garlic, fresh
1 can unsweetened coconut milk
1/2 cup peanut butter
1 Tbsp soy sauce
1 Tbsp sugar (may try honey in the future)
1 tsp crushed red pepper
1 Tbsp fresh lime juice
1/2 cup chopped peanuts
Directions:
Add all ingredients to a food processor and blend until smooth and creamy. You may choose to then add to a sauce pan and boil to thicken the sauce - I did not do this time around.
Soba noodle salad
1 package (8 to 9.5 oz) soba noodles (buckwheat noodles)
1 Tbsp sesame oil
1 Tbsp soy sauce
1 red or yellow bell pepper, quartered and seeded
1 carrot, julienned
1/2 small purple cabbage
5-6 scallions, roots trimmed, white and green parts sliced
Directions:
Bring a large pot of water to boil and cook the noodles according to the package directions. Drain, run under cold water, drawing again thoroughly, and transfer to a salad bowl. Toss the noodles with the sesame oil and soy sauce.
Thinly slice the cabbage, bell pepper, and carrots. Arrange the vegetables on a large platter along with the noodles. Warm the peanut sauce and place on platter. Allow everyone to create their own soba noodle salads and top with a generous amount of peanut sauce.
Salmon
2 portions wild salmon (I use Kirkland - Costco brand)
sesame oil
soy sauce
siracha
Directions
Preheat an oven to broil. Coat salmon pieces with sesame oil (rub in), soy sauce, Siracha (all rub in). Broil for 11 minutes until the salmon pieces are flaky. Enjoy on top of the soba noodle salad.
