Contents of your meal kit:
seasoned chia seed binder
sliced bell pepper
dan dan sauce
Cookware needed: large saucepan or stockpot with lid, large mixing bowl, baking sheet, large nonstick skillet
- Preheat your oven’s broiler. Fill a large saucepan or stockpot with water, cover, and bring to a boil over high heat.
- Slice bok choy in half lengthwise, then rinse and place cut-side down on a towel to dry. Chop dandelion greens into 2-inch pieces.
- In a mixing bowl, combine seasoned chia seed binder with water (see note). Stir well, and set aside.
- Cut bok choy crosswise into ½-inch slices keeping the white and green parts separate. On a baking sheet toss white part of bok choy with sliced bell pepper and a small amount of oil. Season with salt & pepper and broil 2-5 minutes or until tender. Add green part of bok choy and the dandelion greens to the baking sheet. Return to broiler until greens just begin to wilt. Remove from oven and set aside.
- Drain cans of salmon and add to bowl with chia binder. Season with salt & pepper. Use your hands to mix thoroughly, then press the mixture together forming 2-3 cakes per person. Flatten to about 1-inch thick.
- Coat the bottom of a nonstick skillet with oil and place over med-high heat. When oil is hot, add salmon cakes to the skillet in a single layer, working in batches if necessary. Cook 2-5 minutes per side, or until golden brown.
- When water boils, cook noodles 7-8 minutes or until “al dente.” Reserve about 1 cup of the cooking water, before draining the noodles and returning them to the pot. Add dan dan sauce, and enough of the reserved cooking water to thin the sauce – it should coat noodles and still look saucy, not dry. Add broiled veggies and toss again.
- Divide noodles and vegetables between serving bowls. Top with spicy salmon cakes. Scatter sliced scallion over the top. Enjoy!
Notes: When mixing chia seed binder with water, use: 1/3 cup for 2 portions, 2/3 cup for 4 portions, 1 cup for 6 portions.