Pescatarian

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line 2 sheet pans with foil. Pat the salmon dry with paper towels. Transfer to a cutting board, skin side down; halve each fillet. Drizzle with olive oil and season on both sides with salt and pepper. Transfer to one of the sheet pans; arrange skin side down. Roast 10 to 15 minutes, or until lightly browned and cooked through.* Leaving the oven on, remove from the oven. 

* An instant-read thermometer should register 145°F.

Meanwhile, pit and roughly chop the olives. Roughly chop the capers. Add the quinoa to the pot of boiling water. Cook, uncovered, 16 to 18 minutes, or until tender. Reserving the pot, drain thoroughly, then transfer to a large bowl. Add the chopped olives, chopped capers, and butter; stir until combined and the butter is melted. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Meanwhile, wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Transfer to the bowl of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, cut off and discard the stem ends of the green beans; halve crosswise. Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 minutes. Add the halved green beans. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the noodles are tender and the green beans are bright green and slightly softened. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Return to the pot; stir in the sautéed aromatics until combined.

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

To the pan of reserved fond, add the coconut milk (carefully, as the liquid may splatter) and curry paste; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently and scraping up any fond, 3 to 4 minutes, or until combined and thickened. Turn off the heat and stir in the vinegar.

Combine the cilantro  sauce and crème fraîche. Taste, then season with salt and pepper if desired.

Combine the yogurt, harissa paste, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the sweet chili sauce, sambal oelek, and 2 tablespoons of water. Taste, then season with salt and pepper if desired.

Quarter and deseed the lemon. Combine the Calabrian chile paste, the juice of all 4 lemon wedges, and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1/4 cooked shrimp

• 1/2 curry sauce

Transfer the creamy cilantro sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1/4 cooked shrimp

Transfer the harissa yogurt to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 roasted salmon fillet

Transfer the sweet chili-sambal sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 roasted salmon fillet

Transfer the spicy lemon dressing to 2 small containers.

Makes 2 servings:

Roughly chop the peanuts. Heat the finished shrimp, noodles, and curry sauce in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy cilantro sauce and chopped peanuts.

Makes 2 servings:

Roughly chop the cashews. Heat the finished shrimp and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa yogurt and chopped cashews. 

Makes 2 servings:

Heat the finished salmon and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving  with the sweet chili-sambal sauce, togarashi, and sesame seeds. 

Makes 2 servings:

Heat the finished salmon and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy lemon dressing and almonds.