Sweet Chili Salmon with Instant Ramen Noodles

Ingredients

• 200g Raw wild-caught sockeye salmon
• 85g Instant ramen noodles, dry
• 36g Salsa
• 100g Raw bok choy
• 15g Sriracha chili sauce

Method

1. 1Bring a large pot of water to a rolling boil. Add instant ramen noodles and cook for 3-4 minutes until tender-crisp. Drain and set aside, reserving a small amount of noodle water if needed.
2. 2While noodles cook, pat the wild-caught sockeye salmon dry with paper towels. Season lightly with salt and pepper on both sides.
3. 3Heat a non-stick skillet or griddle over medium-high heat. Lightly spray with cooking spray.
4. 4Place salmon skin-side up in the hot pan. Cook for 4-5 minutes without moving until the bottom develops a light golden crust.
5. 5Flip the salmon carefully and cook for another 3-4 minutes until the flesh flakes easily with a fork. The internal temperature should reach 145°F (63°C).
6. 6In a small bowl, combine 3 teaspoons of sriracha chili sauce with the 2 tablespoons of salsa to create the sweet chili glaze.
7. 7During the last minute of salmon cooking, brush the glaze generously over the top of the salmon fillet.
8. 8In the final minute of cooking, add the bok choy to the pan alongside the salmon. Toss lightly and cook until just wilted, about 1 minute.
9. 9Transfer the cooked noodles to a serving bowl or plate. Top with the glazed salmon and sautéed bok choy.
10. 10Drizzle any remaining pan juices and sweet chili glaze over the noodles. Serve immediately while hot.
11. 11**Macro Breakdown:**
12. 12- Protein: 47g (salmon 44.6g + noodles 7.65g + bok choy 1g - prioritized for muscle building)
13. 13- Carbs: 58.5g (noodles 59.5g + salsa 2.4g - energy for training)
14. 14- Fat: 12g (salmon 9.8g + sriracha 2g - minimal for lean gains)
15. 15- Calories: 555 kcal