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Product Recall: Red Onions from USA Read More
Level
very easy
Prep Time
10 min
Total Time
30 min
Serves
4

Ingredients

2 tbsp
lime juice
30 mL
2 tbsp
soy sauce
30 mL
1 tbsp
maple syrup
15 mL
1 tbsp
sesame oil
15 mL
1 tbsp
sriracha sauce
15 mL
2
salmon fillet portions (5 oz/150 g)
½ lb
rice vermicelli or your favourite long rice noodle
250 g
¼ cup
natural smooth peanut butter
60 mL
3
green onions, thinly sliced
½
red pepper, seeded and thinly sliced
1 tbsp
toasted sesame seeds
15 mL

Directions

Step 1
Whisk together lime juice, soy sauce, maple syrup, sesame oil, sriracha sauce and ginger in large bowl. Set aside ¼ cup (60 mL) of mixture. Add salmon to large bowl of soy sauce mixture; toss to coat.
Step 2
Place large sheet of lightly greased foil on grill preheated to medium. Place salmon on foil. Close lid and grill 7 to 9 min., or until fish begins to flake and flesh is opaque. Remove salmon from grill. Set aside.
Step 3
Cook noodles according to package directions. Reserve ¼ cup (60 mL) of water used to cook noodles. Drain noodles, rinse with cold water and transfer to large bowl. Set aside.
Step 4
In bowl, whisk together peanut butter, reserved noodle cooking water and reserved ¼ cup (60 mL) soy sauce mixture. Pour over noodles; toss to coat. Flake salmon with fork and add to noodles, along with green onions and red pepper; toss gently. Garnish with toasted sesame seeds to serve.

Tip

Substitute almond butter for peanut butter or 1 tbsp (15 mL) sliced fresh red chilies for sriracha sauce.

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Nutrition Facts

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
480
Fat:
17
Saturated Fat:
2
Carbs:
63
Fibre:
3
Sugar:
6
Cholesterol:
40 mg
Protein:
21
Sodium:
800 mg
Potassium:
0