Spicy Salmon Fettuccine with Avocado Sauce and Veggie Medley

1.Start by cooking the fettuccine according to package instructions until al dente. Drain and set aside.

2.In a blender, combine the ripe avocado, minced garlic, sour cream, soy sauce, cane vinegar, fish sauce, rice vinegar, oyster sauce, Sriracha, and rock sugar. Blend until smooth and creamy. Set aside.

3.In a large skillet, heat a tablespoon of oil over medium heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the salmon is cooked through. Remove from the skillet and let rest.

4.In the same skillet, add the shallots, Thai pepper, and grated galangal. Sauté for 2-3 minutes until fragrant. Then add the julienned carrot, broccoli florets, and broccolini. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

5.Add the diced apple, sliced strawberries, and sun-dried tomatoes to the skillet. Stir to combine and cook for an additional 2 minutes.

6.In a large bowl, combine the cooked fettuccine, sautéed vegetables, and fried rice. Toss well to combine all ingredients evenly. Adjust seasoning with MSG, salt, and pepper to taste.

7.To serve, place a generous portion of the fettuccine and veggie mixture on a plate. Top with a salmon fillet, drizzle with the avocado sauce, and sprinkle with crumbled feta cheese, grated Parmesan cheese, and chopped scallions. Garnish with diced tomato.

8.Enjoy your Spicy Salmon Fettuccine with Avocado Sauce and Veggie Medley!