Salmon Noodle Salad
Author: 
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A fresh and vibrant Asian noodle salad with salmon.
Ingredients
  • Salmon and Marinade
  • 6 5oz (145g) wild salmon portions, sustainably caught
  • ½ cup/118ml soy sauce or gluten free soy sauce
  • ¼ cup/60ml water
  • 4-6 tablespoons brown sugar
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons Chinese Five Spice
  • Noodle Salad
  • 8 oz/225g thin vermicelli rice noodles
  • cucumbers, julienned
  • carrots, shredded
  • red cabbage, shredded
  • red bell peppers, julienned
  • bean sprouts
  • pomelo supremes
  • cilantro leaves
  • mint leaves
  • lime wedges
  • sweet chilli sauce
  • Soy Lime Dressing
  • ½ cup/118ml soy sauce or gluten free soy sauce
  • 2-3 limes, juiced
  • 2-3 tablespoons brown sugar
  • ¼ cup/60ml water
  • sriracha, optional
Instructions
  1. Salmon and Marinade
  2. In a medium bowl, whisk all the marinade ingredients together.
  3. Start with 4 tablespoons sugar, add more if needed.
  4. Check to see if the seasoning is right for you.
  5. Adjust with more sugar.
  6. You can dilute the saltiness by adding more or less water.
  7. You want a balanced sweet and salty flavour.
  8. Add the salmon and marinate for no longer than 15-20 minutes.
  9. Heat a cast iron large pan preferably, but any non stick will do or even on an outside grill.
  10. You want the pan fairly hot, add a drop of neutral oil and swirl around.
  11. Add 3 salmon steaks at a time.
  12. If you are using the grill outside, you can do all 6 together probably.
  13. Once the salmon is ready to flip, it will release easily.
  14. It should be nice and charred brown on top and still a bit soft.
  15. Cook the salmon to your desired taste.
  16. I cook it about 5 minutes on one side, and about 3 on the other side.
  17. It does depend on how thick your salmon is too and whether you like a soft pink centre.
  18. Once the fish is cooked, repeat with the remaining steaks and keep warm under a tented foil cover.
  19. Noodle Salad
  20. While the salmon is marinating, soak your noodles according to package instructions.
  21. Usually the thin noodles just need to be soaked in room temperature water for about 15 minutes.
  22. Drain them and toss them in a bit of sesame oil.
  23. If your vegetables are not prepped, cut them up now and place on a plate.
  24. Make the dressing by mixing the soy, lime juice, water, and sugar.
  25. Taste and adjust as needed.
  26. The dressing should have a nice fresh, lime flavour with saltiness from soy and sweetness from the brown sugar.
  27. Add sriracha for some heat.
  28. Once the salmon is cooked, assemble the salad.
  29. Everyone can assemble their own plates with what vegetables they want and add the salmon on top or you can toss all the vegetables with the rice noodles and scoop out onto plates with the salmon on top.
  30. Drizzle with the soy lime dressing and sweet chilli sauce.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/salmon-noodle-salad/