It’s Apple Season & Time for an Apple Recipe: Salmon and Rice Noodles on Apples, Carrots and Zucchini

It is time to celebrate the apple! They are falling off the trees here in Montana so the goats are happy ’cause they get snax and I’m thinking of a new and different apple recipe or two to make with the bounty. I do love living in a place that offers up so many opportunities for using fresh fruits and vegetables from the garden and from my neighbors. I’m going to miss all of this beautiful produce when winter rears her cold and frosty head.

One of my neighbors (not the one with the orchard) brought me a box of apples from their tree. I decided that I wanted to use a few in a special meal for the hubby. He loves salmon and I had one piece left in the freezer. I figured I could give him a celebration of Nature’s late season bounty.

Salmon and Rice Noodles on Apples, Carrots and Zucchini

Serves 2

2 6 oz salmon fillets
1/4 cup all purpose flour
2 tsp salt, divided
2 tsp 5 spice powder, divided
1/2 tsp black pepper
2 medium or 1 large apple, preferably organic
2 carrots, preferably organic
2 small zucchini,preferably organic
1 small onion, preferably organic
2 TBS canola oil
2 cups water
1/3 package of rice noodles
2 TBS soy sauce
1 TBS rice vinegar
2 tsp sugar

Preheat the oven to 350°

Grate the apples, carrots and zucchini. If you have organic produce you can keep the skins on and that adds a lovely bit of color plus the additional vitamins in the skins. Set aside
Chop the onion into small dice. Set aside
Put about 2 cups of water on to boil
Put the rice noodles in a bowl.
When the water is boiling pour it over the rice noodles and cover the bowl. Let sit while you cook the rest of dinner.
Mix the flour, 1 tsp salt, 1 tsp Chinese five spice and pepper on a plate.
Dredge the salmon fillets and coat each side in the seasoned flour.

Heat a heavy bottomed, oven safe, fry pan – I used cast iron – over medium high heat. Add 1 TBS canola oil.
When the oil is hot add the salmon, skin side up. Cook on each side for two minutes and then put the pan in the hot oven and bake for 15 – 20 minutes depending on the thickness of your fillets. Mine were about 1″ thick and they took 15 minutes.
While the fish is cooking heat a large saute pan over medium high heat. Add the other 1 TBS canola oil. Add the onion and saute until the onion softens, about 3 minutes.

Add the grated apples, carrots and zucchini.Sprinkle the second tsp Chinese five spice and the second tsp salt to taste. Lower the heat and let cook until the fruit and vegetables are just tender.
While the vegetables are cooking drain the rice noodles.
Mix the soy sauce, rice vinegar and sugar together until the sugar is dissolved.
Add half of the dressing to the rice noodles and stir to mix.

To Serve:

Add half of the apples and vegetable mixture to a plate. Top with rice noodles and one of the salmon fillets. Drizzle with dressing.

How Were Those Apples?

The  hubby really enjoyed his salmon dinner. He said the apples, carrots and zucchini together were really delicious. He also told me that he’d enjoy the apple/vegetable mix over rice for a vegetarian meal. It’s a versatile combo. I might even add raisins the next time I make it.

I do love living by the seasons and the food that they provide. Winter’s eating is all about summer’s efforts. It does all pay off.

More Salmon Recipes:

Salmon with Eggplant Pesto

Salmon with Honey Lemon Vinaigrette

Salmon on Fried Green Tomatoes with a Balsamic Reduction

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It’s Apple Season & Time for Apple Recipes: Salmon and Rice Noodles on Apples, Carrots and Zucchini

★★★★★ 5 from 1 reviews

• Author: Patty@brokenteepee.com
• Category: main dish

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Ingredients

Scale 1x2x3x

• 2 6 oz salmon fillets
• 1/4 cup all purpose flour
• 2 tsp salt
• 2 tsp Chinese 5 spice powder
• 1/2 tsp black pepper
• 2 medium or 1 large apple, preferably organic
• 2 carrots, preferably organic
• 2 small zucchini,preferably organic
• 1 small onion, preferably organic
• 2 TBS canola oil
• 2 cups water
• 1/3 package of rice noodles
• 2 TBS soy sauce
• 1 TBS rice vinegar
• 2 tsp sugar

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Instructions

1. Preheat the oven to 350°
2. Grate the apples, carrots and zucchini. If you have organic produce you can keep the skins on and that adds a lovely bit of color plus the additional vitamins in the skins. Set aside
3. Chop the onion into small dice. Set aside
4. Put about 2 cups of water on to boil
5. Put the rice noodles in a bowl.
6. When the water is boiling pour it over the rice noodles and cover the bowl. Let sit while you cook the rest of dinner.
7. Mix the flour, 1 tsp salt, 1 tsp Chinese five spice and pepper on a plate.
8. Dredge the salmon fillets and coat each side in the seasoned flour.
9. Heat a heavy bottomed, oven safe, fry pan – I used cast iron – over medium high heat. Add 1 TBS canola oil.
10. When the oil is hot add the salmon, skin side up. Cook on each side for two minutes and then put the pan in the hot oven and bake for 15 – 20 minutes depending on the thickness of your fillets. Mine were about 1″ thick and they took 15 minutes.
11. While the fish is cooking heat a large saute pan over medium high heat. Add the other 1 TBS canola oil. Add the onion and saute until the onion softens, about 3 minutes.
12. Add the grated apples, carrots and zucchini.Sprinkle the second tsp Chinese five spice and the second tsp salt to taste. Lower the heat and let cook until the fruit and vegetables are just tender.
13. While the vegetables are cooking drain the rice noodles.
14. Mix the soy sauce, rice vinegar and sugar together until the sugar is dissolved.
15. Add half of the dressing to the rice noodles and stir to mix.
16. To serve:
17. Add half of the apples and vegetable mixture to a plate. Top with rice noodles and one of the salmon fillets. Drizzle with dressing.

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