Salmon Noodle Salad with Spicy Peanut Sauce
Prep Time
Cooking Mode
2 tbsp lime juice
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp sesame oil
1 tbsp sriracha sauce
2 salmon fillet portions (5 oz/150 g)
½ lb rice vermicelli or your favourite long rice noodle
¼ cup natural smooth peanut butter
3 green onions, thinly sliced
½ red pepper, seeded and thinly sliced
1 tbsp toasted sesame seeds
2 tbsp lime juice
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp sesame oil
1 tbsp sriracha sauce
2 salmon fillet portions (5 oz/150 g)
½ lb rice vermicelli or your favourite long rice noodle
¼ cup natural smooth peanut butter
3 green onions, thinly sliced
½ red pepper, seeded and thinly sliced
1 tbsp toasted sesame seeds
Directions
1Whisk 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.
2Place 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.
3Cook 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.
4In 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.
Tips
1
Substitute almond butter for peanut butter or 1 tbsp (15 mL) sliced fresh red chilies for sriracha sauce.
Disclaimer
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Personal Note
Personal Note
