Some days I meal plan, shop deliberately, and execute recipes with tactical strike precision.
Other days I plant myself in front of the fridge to rank veggies by their HP and nuke the squishiest among them.
This new culinary creation is of the latter variety, and it was an absolute triumph!
And bonus points, it contains minimal salt and oil making it super healthy.
Iron Chef challenge: haddock!
Apricot Baked Haddock & Sweet Pepper Noodle Salad
(Serves 2 – 3)
- 3 haddock fillets, 10-12 oz. total (4-6 oz. per person)
- 6-8 dehydrated apricots
- 2 tbsp apricot jam
- 2 fresh apricots
- 1 tbsp apple cider vinegar
- 1 tbsp garlic paste
- 4 cloves garlic
- 2 tsp freshly ground pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1/4 red onion
- 1 green onion
- 1 stick celery
- 1 bundle whole wheat vermicelli noodles (1 cup)
- 1 tbsp toasted sesame seeds
- 1/4 cup toasted cashews
- 1/2 avocado
- 1/2 tbsp soy sauce
- 1 tsp avocado oil
- 2 tsp balsamic vinegar
Preheat oven to 350 degrees.
Place the dehydrated apricots in luke warm water for 10 minutes.
In a blender combine the apricot jam, fresh apricots, apple cider vinegar, garlic paste and cloves. Blend until a smooth paste is formed.
Line a ceramic pan with tin foil. Brush thoroughly with a small amount of olive oil. Arrange the dehydrated/rehydrated apricots in a single layer bed and place the thawed haddock fillets on top.
Spoon the apricot purée mixture on top, covering each fillet. Grind a generous amount of black pepper on top.
Bake for 30-45 minutes.
Cut both peppers, red onion, green onion and celery into long strips. Set aside.
Blend all the dressing ingredients to a smooth paste.
Bring a pot of water to a boil. Add the vermicelli noodles and keep on a rolling boil for 5 minutes. Drain and soak noodles in cold water to stop the cooking process.
Combine the noodles with the julienned vegetables and mix by hand thoroughly, separating the noodle clumps. Add toasted sesame seeds and stir.
Add the puréed dressing and toss to mix.
Sprinkle toasted cashews on top.
Remove haddock from oven.
Serve each fillet on a bed of salad. Top with fresh ground pepper and extra cashews to taste.