salmon with rice noodles

5 from 1 vote

salmon with rice noodles

Salmon with rice noodles and a soy lime vinaigrette that doubles as your seasoning for the fish. Drizzling the dressing over the individual portions of salad creates a nice contrast from the dark soy and the white noodles.

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Main

Cuisine: Asian

Keyword: salmon, salmon with rice noodles

Servings:

Calories: 489kcal

Author: glebe kitchen

Ingredients

4 salmon fillets about 4 oz each
1 Tbsp vegetable oil

The salad

4 oz rice vermicelli
1 carrot grated
2 green onions - green-portion slivered, white portion thinly sliced
1 red or green finger hot chilis sliced thinly
2-3 sprigs fresh cilantro chopped

The dressing

1 Tbsp lime juice
2 Tbsp soy sauce
3 Tbsp vegetable oil
2 tsp honey
a few grinds of black pepper

Instructions

The salad

Prepare the vermicelli following the instructions on the package. Drain and rinse with cold running water.
Combine all the dressing ingredients and mix.
Reserve about 1 Tbsp of the dressing to baste the fish.
Toss the vermicelli, green onion, chilies, carrot and cilantro. Mix in the dressing or, if you prefer, drizzle the dressing over each individual portion on the plate before topping with the salmon.

The salmon

Brush reserved dressing over the fish.
Heat about a Tbsp of vegetable oil in a non-stick frying pan large enough to hold the fish. Over medium to medium-low heat, cook the fish for about 2 minutes on either side for translucent salmon. Cook longer if you prefer your salmon flaking and cooked through.

To serve

Place 1/4 of the salad in the centre of the plates. Drizzle with the vinaigrette if you didn't mix it in.
Top with the salmon. Sprinkle with sesame seeds if you like.

Nutrition