Mediterranean and Asian Cuisine Fusion

This tasty dish combines salmon, low-sodium vegetarian sauces, and Napa cabbage to create a flavorful and balanced meal that reflects the principles of the Mediterranean diet while providing the flavors of Asian cuisine. The salmon provides lean protein and heart-healthy omega-3 fatty acids, while the use of low-sodium and plant-based sauces helps reduce sodium and saturated fat intake. Napa cabbage adds natural sweetness, umami depth, and fiber, enhancing both flavor and nutritional value. Together, these ingredients support a Mediterranean-style eating pattern that emphasizes fresh vegetables, seafood, and wholesome, minimally processed foods for overall heart and metabolic health.

Hoisin Salmon Noodles

Yield: 4 servings | Serving size: 3 cups

Ingredients

• 1 tbsp olive oil

• 1 lb salmon, cut into 4 equal pieces

• 1 medium onion, finely sliced

• 3 cloves garlic, finely minced

• 1 cup bok choy, shredded

• 9 oz chickpea noodles

• 2 tbsp vegetarian mushroom sauce

• 2 tbsp vegetarian hoisin sauce

• 1 tbsp low sodium soy sauce

• 2 tbsp sesame oil

• 2 tsp rice vinegar

• 3 green onions chopped

• 2 tbsp sesame seeds

• 1 large carrot shredded or sliced thin

• 1 cup Napa cabbage

• Salt and pepper

Instructions

1. Fill a pot 2/3 full with water and put it on the stove with high heat. Add noodles when water starts boiling. Occasionally stir the noodles to prevent sticking. Cook until al dente should take around 5-8 minutes, remove noodles from the pot, rinse with cold water, and drain it.

2. Heat a 12-inch skillet on medium heat and add olive oil. Put salmon into the skillet with the skin down, add salt and pepper on the top. Cook 2 minutes for each side of the salmon.

3. While salmon is cooking, heat a 14-inch Chinese wok with high heat and add olive oil. Add all Napa cabbage, bok choy, onion, carrot and start to stir fry. Toss the wok if needed. When the vegetables becomes tender, add noodles and toss 3-5 times. Add all of the wet ingredients (sauce). Adjust flavor with salt and pepper by taste.

4. Remove stir-fried noodles onto a plate, put salmon on the top of the noodles, and garnish with green onion and sesame seeds. Enjoy!

Junchen (Alex) Zhao, M.S.

My name is Junchen Zhao, but I also go by Alex. I am a graduate student in Nutrition at Texas A&M University and currently a dietetic intern at Texas Health Dallas. Before pursuing nutrition, I worked as a professional chef and later as a lab technician, experiences that helped me appreciate both the art and science of food. My goal is to become a Registered Dietitian who combines compassion, cultural understanding, and practical nutrition strategies to improve patients’ quality of life and inspire healthier eating habits.