Hoisin-Glazed Salmon Noodle BowlsPassive cooking. Is this a legitimate phrase? How about “easy and lovely?” Let’s do that.

The “Hoisin-Glazed Salmon Noodle Bowls,” from the March 2015 issue of Every Day with Rachael Ray, were too easy to pull together. A bit of soaking, broiling, that’s it.

We’ll eat raw onion here, but soaking the slices in cold water is a mellowing trick that works. Another easy bit is prepping the rice noodles in a bowl of water in the microwave. Done. And the salmon? I’m uninvolved, really, as fire broils it in my oven. Seven minutes.

The glaze hits all the right flavors: sweet hoisin, salty soy, tangy vinegar, spicy pepper. We get to drizzle this on the salmon and then over the noodles. I did make my meal special with a freshening of cilantro and mint.

Red Onion (1 small) = .27¢
English Cucumber = $1.22
Salmon Fillets (24 oz.) = $21.60

PREP TIME: 30 minutes max, to prep and cook (and this will sit and wait for you, to be eaten)
salmon honored by sweet/salty/tangy/spicy

Here’s my plan for next time: a vegetarian freak-out! I want to make Yotam Ottolenghi’s “Rice Salad with Nuts and Sour Cherries,” from Plenty More, along with the “Chilled Macadamia Gazpacho with Cured Asparagus,” from the April 2015 issue of Saveur. See what happens when you come back to my site next week.