Unless you’ve been living under a rock, you are well aware that Boston is experiencing a pretty hellish ordeal right now. The weather has really taken its toll on the hearts and minds of Bostonians, turning us against each other and causing us to ask ourselves, “Why do we live here?!?!” After an eventful week of leaky ceilings, a pipe burst, and frustrating commutes, I went to yoga last night to try and get my zen on. My yoga instructor began class saying that she has made a conscious decision to no longer partake in the negative energy penetrating our city right now, and is making a choice to be positive. Much easier said than done however I decided she was right. So last night my husband and I cooked a new and exciting recipe that gave us something to smile about. We lit some candles and enjoyed this delicious dish at our new kitchen table, chatting about things other than the weather.
I encourage anyone who is in a funk to flip through some magazines or cookbooks, find a fun recipe and enjoy some time in the kitchen. There’s nothing better than creating something delicious in the midst of this frozen chaos.
The below recipe I found in a magazine. It is super light, has a nice crunch to it, and is incredibly tasty. We halved the recipe but I kept the below for 4 servings as it’s a great meal to serve to guests! Some of the ingredients you will not already have in your pantry but they are easy to find in the grocery store. Enjoy and stay warm my friends.
- 1 small red onion, halved and thinly sliced lengthwise
- 4 ounces rice vermicelli
- 1 English cucumber, cut into 2-inch-long thin strips
- 4 skinless salmon fillets (6 oz. each)
- 1/2 cup hoisin sauce
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons white wine vinegar
- 2 teaspoons crushed red pepper
- In a large bowl, cover the sliced onion with cold water and soak to mellow the flavor, about 15 minutes; drain.
- Meanwhile, prepare the vermicelli according to package instructions; drain and rinse under cold water. Add the vermicelli and cucumber to the bowl with the onion; toss.
- Preheat the broiler. On a foil-lined baking sheet coated with cooking spray, arrange the salmon fillets, spacing them a few inches apart. In a medium bowl, whisk the hoisin sauce, soy sauce, vinegar and crushed red pepper for the glaze. Drizzle about 1 tbsp. over each fillet.
- Broil the salmon, rotating the baking sheet halfway through cooking, until the glaze is bubbling and the fish is cooked through, 5 to 7 minutes.
- Drizzle the remaining glaze on the noodle mixture. Using a fork, break each salmon fillet into large pieces and place on top of the noodles.
Makes 4 servings.