Asian Noodle Salad with Salmon

Inspired by a friend's delicious dish, I made this meal as the first official dinner cooked in the new San Diego kitchen (on the new kitchen island--see previous post!). It's flavorful, light, full of veggies and best of all, it's super easy.

4 Salmon filets, seasoned with soy sauce and rice vinegar, grilled or baked
1/2 lb. whole wheat spaghetti noodles
1/4 cup rice vinegar
4 teaspoons sesame oil
2 teaspoons sugar
2 tablespoons low sodium soy sauce
1 tablespoon fresh grated or finely chopped ginger
1 yellow bell pepper, sliced lenghtwise
6 large strawberries, sliced
2 handfuls of spring mixed greens

Get the salmon rolling, either on the grill or in the oven. Cook the spaghetti noodles until al dente, drain, rinse with cold water, then set aside. Whisk together the rice vinegar, sesame oil, sugar, soy sauce and ginger. Set aside.

Mix bell pepper, strawberries, and greens in large bowl with the noodles (as always, add any different variety of fruit and veggies to this recipe to suit your tastes). Add sauce and toss to combine. I also reserved a small amount of the sauce to spoon over the salmon filets half-way through the baking time.

Once the salmon in cooked, serve atop or next to cold noodle salad and dig in!
And when you're putting away the leftovers, make sure you get the Tupperware back on the counter before trying to put the lid on, otherwise..... :)