Resplendent Roasted Salmon Rice Bowl

Got a beautiful piece of wild sockeye salmon today and made it into a crispy, fresh, flavourful rice bowl:

I pulled out the old family favourite and slathered the salmon in a tablespoon of each soy sauce, horseradish, dijon mustard and chili sauce, all mixed together. I marinated it for ten minutes before putting it into a 375˚ oven in a baking dish lined with tinfoil. Mine took about fifteen minutes to cook, then I let it sit for about ten before gently removing the skin and chopping it up.

I cooked two bundles of rice vermicelli noodles by pouring over boiling water and soaking until tender, but still firm. I rinsed them with cold water and seasoned with a splash of each soy sauce and rice vinegar, with a drizzle of roasted sesame oil.

I divided the noodles into two deep bowls (one for my hunny) and topped them with julienned carrots, cucumber and red cabbage with sliced mint, cilantro and basil leaves for fresh flavour.

I heated a non-stick skillet over medium high heat. I added some oil and three cloves of minced garlic and a minced, one-inch piece of peeled, fresh ginger. Then I tossed in four sliced brown mushrooms, a pinch of salt and fried until soft. Next came two handfuls of fresh, torn, green kale, a quarter cup of water and a tablespoon of soy sauce. I stir fried this mixture until the liquid had bubbled off. I piled the greens in the middle of the bowl and arranged the beautiful, coral-coloured salmon atop it's bed of glory. I served it with a mixture of soy, rice vinegar, lime juice, fish sauce and chili flakes (all to taste, about 1/4 cup total liquid) to pour over top the resplendent rice bowl.
Go ahead, try it.