Salmon and Thai Noodle Salad

 I love this recipe because the Thai Noodle Salad can be made the day before or the morning before you serve it.  It tastes better when made in advance.  You can make grilled salmon or chicken with it or serve it by itself it's so delicious.  There are a lot of ingredients to the salad, but I usually have most of them on hand in my pantry.  It's worth keeping the ingredients stocked since this salad is such a hit!  This isn't a spicy meal, but it is full of flavor.  I like a nice dry white wine a long side this dish.  Cheers!


Serves 6

Thai Noodle Salad

1 lb. Angel hair pasta or Udon noddles

1/2 tsp. crushed red pepper flakes

1/4 cup peanut oil

1/4 cup sesame oil

3 cloves minced garlic

2 tbsp. rice wine vinegar

5 tbsp. honey

5 tbsp. low sodium soy sauce

1/2 tsp. ground ginger

1/2 cup chopped green onions

1/2 cup chopped cilantro or cilantro microgreens

2 tbsp. sesame seeds toasted

Cook pasta to package directions.  Drain and rinse with cold water.  Let noodles cool. 

In a sauce pan, heat together peanut oil, sesame oil, garlic and red pepper flakes.  Cook for 2-3 minutes on medium heat and let cool to room temperature.

In a dry small saute pan, saute sesame seeds for 3-4 minutes until brown.  Set aside.

In a large bowl, mix together rice wine vinegar, honey, soy sauce and ginger. Pour oil mixture into the mixing bowl and mix all the ingredients together until combined. 

Add pasta and mix well.  Let the pasta in the sauce sit for a couple of hours in the refrigerator.  Overnight is best though.  Toss in cilantro, green onions and sesame seeds right before service. 

 Salmon 

4 salmon fillets.

2 tbsp. Extra virgin olive oil

1/2 cup Ponzu sauce

Remove the skin from the salmon fillets.  

Salt and pepper salmon on both sides.  Place salmon in a marinating dish or a zip lock bag.  Add Ponzu sauce and marinade salmon fillets in the refrigerator for 20 minutes.  

While the salmon is marinating, add extra virgin olive oil to a non-stick saute pan.   

Place the pan on high heat.  Add salmon to the pan and cook for 4-5 minutes.  Flip and cook salmon on the other side for another 4-5 minutes.  Salmon should be golden brown with an internal temperature of 145 degrees.

Grilling option: Do not remove the skin. This helps to prevent the salmon from breaking apart while grilling. Marinade the same as above.  Preheat the grill to medium high. You can use either a stove top grill pan or an outside grill. 

Vineyard Mom Tip: Make sure grill grates are clean and use oil or nonstick spray to the grates so the salmon doesn’t stick.  

Grill 4-5 minutes per side without moving the salmon. It's best if the salmon forms a crust so that when you flip it, it doesn’t fall apart.

Allow salmon to rest for 3- 5 minutes before serving.  Salmon can be served hot, chilled or at room temperature.




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