Teriyaki Salmon Skewer Rice Noodle Salad
Prep Time
Cooking Mode
1 pkg Panache Teriyaki Salmon Skewers
Quick Pickles:
1 cup shredded carrots
1 cup thinly sliced radishes
½ cup seasoned rice vinegar
2 tsp brown sugar
Dressing:
6 tbsp fresh lime juice
3 tbsp brown sugar
1½ tbsp fish sauce
2¼ tsp sambal oelek
1 large garlic clove, minced
250 g thin vermicelli rice noodles
2 cups shredded iceberg lettuce
1 cup bean sprouts
2 mini cucumbers, thinly sliced into rounds
⅓ cup chopped fresh mint
⅓ cup chopped fresh cilantro
1 pkg Panache Teriyaki Salmon Skewers
Quick Pickles:
1 cup shredded carrots
1 cup thinly sliced radishes
½ cup seasoned rice vinegar
2 tsp brown sugar
Dressing:
6 tbsp fresh lime juice
3 tbsp brown sugar
1½ tbsp fish sauce
2¼ tsp sambal oelek
1 large garlic clove, minced
250 g thin vermicelli rice noodles
2 cups shredded iceberg lettuce
1 cup bean sprouts
2 mini cucumbers, thinly sliced into rounds
⅓ cup chopped fresh mint
⅓ cup chopped fresh cilantro
Directions
1Cook skewers following package directions.
2Quick Pickles: Meanwhile, place carrots and radishes in separate medium bowls. Combine vinegar with sugar in a small saucepan set over high heat. Bring to a simmer, then divide hot liquid between carrots and radishes. Set aside, stirring occasionally, until ready to use.
3Dressing: Whisk lime juice with sugar, fish sauce, sambal oelek and garlic. Set aside. (Sugar will dissolve as mixture sits.)
4Boil a kettle of water. Place noodles in a large bowl. Pour boiling water over noodles. Soak, stirring occasionally, until tender, 4 to 5 min. Drain and rinse under cold water. Squeeze out any excess water.
5To assemble, divide noodles between four bowls. Drizzle with dressing. Top with lettuce, bean sprouts, cucumbers, pickled carrots and radishes (and their pickling liquid, if desired.) Sprinkle with mint and cilantro. Top each bowl with a salmon skewer.
Tips
1
Teriyaki Salmon Skewer Japanese Rice Bowl (HACK) - no need for nutritionals here Kristy
2
Prepare Panache Teriyaki Salmon Skewers following package directions. Toss halved baby bok choy and green onions with sesame oil in a large bowl, then grill on a BBQ over medium heat until tender and grill marks form, 3 to 5 min. Chop green onions. Whisk 3 tbsp hot water and 2 tbsp white miso paste in a medium bowl until smooth. Whisk in 4 tsp Compliments Organic 100% Pure Maple Syrup and 2 tsp light soy sauce.
3
Serve salmon skewer, bok choy, green onion, shelled edamame, sliced avocado and pickled sushi ginger over cooked short-grain rice. Drizzle with miso sauce. Sprinkle with toasted sesame seeds, if desired.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
