Salmon Noodle Salad. This salmon salad will keep you well fed. Typically salads are light and fresh, this salad is still fresh, but hearty as well. Made up of pan-seared salmon with a lemongrass reduction and served over a bead of soba noodles and asparagus with a side of crisp cucumber slaw, this salad is all about flavor.
This dish is made for hot summer nights, lazy lunches with friends and summer barbies by the beach. The salmon is best served warm or at room temperature rather than piping hot, so it's fabulous transportable food to take to gatherings. Leftover salmon from dinner the night before can be transformed into a tasty Asian salad for lunch the next day. You can cook Salmon Noodle Salad using 11 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Salmon Noodle Salad
- Prepare 4 of salmon fillets.
- It’s 250 g of noodles.
- It’s 100 g of carrots.
- You need 100 g of cucumber.
- Prepare 100 g of peas.
- It’s 50 g of red pepper.
- Prepare 4 of spring onions.
- You need 4 tbsp of sweet chilli sauce.
- Prepare 1/2 of juice lime.
- You need handful of mint.
- It’s 1/2 of red chilli.
Recipe by Rosie Schwartz, RD and found at lcbo.ca. I chose to pair the glazed salmon with a Thai noodle salad made with dry rice noodles. The salad is flavored with all my favorite trifectas of Thai cooking: fish sauce (a must!), freshly squeezed lime juice, cilantro, basil (Thai is best), mint leaves, scallions, and chopped peanuts. This Crunchy Ramen Noodle Salmon Salad is a unique, updated version of the potluck classic Ramen Noodle Salad.
Salmon Noodle Salad instructions
- Preheat the oven to 180°C.
- Wrap the salmon fillets in foil and place in the oven for 14 minutes.
- Chop carrots, cucumber, red pepper and mint and mix in with peas.
- Boil water and place noodles in the water for 4 minutes, then drain.
- Mix the vegetables in with the noddles and place in a wok.
- Add sweet chilli sauce, lime, chilli and cook on a high heat for 2 minutes.
- Plate the noodles and vegetables and top with the salmon and sliced spring onion.
With toasted almonds and Ramen noodles, a sweet Asian style dressing and good-for-you baked salmon, this salad is sure to win over the potluck crowd! When the noodles are just done drain and rinse under cold water. Shake dry and add to the chilled dressing. Add the mushrooms, snow peas, cilantro and napa cabbage to the salad and toss well. Flake the salmon into large pieces and add to the salad.