Asian Tahini Noodle Bowl

Ingredients - Tahini Sauce:

• 1/4 cup of tahini
• 3 tablespoons of low sodium soy sauce
• 2 teaspoons of sriracha sauce
• 1.5 teaspoons of ginger paste
• 2 cloves of garlic
• 1.5 teaspoons of rice wine vinegar
• 1 teaspoon of Pearl Honey Spreads Raw Creamed Honey
• 1/4 cup of oil
• 1/4 cup of water

Ingredients - Noodle Bowl

• 8 oz. of rice noodles
• 1 teaspoon of sesame or oil oil
• 2 diced bell peppers
• 1 large diced carrot
• 2 cups of chopped spinach
• Cilantro (for topping, to taste)
• 2 chopped green onions for topping
• Sesame seeds for topping
• Chopped peanuts or almonds for topping

Ingredients - Marinated Salmon

• 2 salmon filets
• 2 tablespoons of olive oil
• 1 1/2 tablespoons of Pearl Honey Spreads Raw Creamed Honey
• 1 1/2 tablespoons of soy sauce
• 1 teaspoon of lemon zest
• 2 teaspoons of chopped fresh parsley
• 2 teaspoons of fresh thyme leaves
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper
• 1/2 teaspoon of minced garlic

Directions:

• Place the olive oil, Pearl Honey Spreads Raw Creamed Honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.
• Reserve 1 tablespoon of the marinade for later use. Add the garlic to the bowl.
• Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
• Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
• Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
• Grilling instructions: Preheat an outdoor grill or indoor grill pan over medium high heat. Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.
• Oven instructions: Preheat the oven to 425 degrees. Place the salmon fillets on a sheet pan lined with cooking spray. Bake for 15 minutes or until salmon is cooked through.
• Brush the reserved marinade over the salmon fillets, then serve with lemon wedges if desired.
• Prepare the tahini sauce by combining all of the Tahini sauce ingredients in a blender. Blend until combined, adding more water if needed. Set aside until ready to use.
• Prepare rice noodles according to package instructions. After they have finished cooking, rinse noodles under cold water. Heat oil in a pan over medium heat. Add cooked noodles to the pan with 1-2 tablespoons of the tahini sauce and sauté for 2 minutes. Remove from the pan to cool.
• Once the noodles are cool, combine them with the bell peppers, carrot & spinach and toss to combine.
• Divide noodles and veggies among 4 bowls and top with green onion, cilantro, sesame seeds, almonds or peanuts, and desired amount of tahini sauce.
• Enjoy! Serves 4.