Salmon Noodle Salad with Spicy Peanut Sauce

  • 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.

Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 480
  • Fat 17 g
  • Saturated Fat 2.5g g
  • Carbs 63 g
  • Sugar 6 g
  • Protein 21 g
  • Cholesterol 40 mg
  • Fibre 3 g
  • Sodium 800 mg