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!


Thai Noodle Salad

1 lb. Angel hair pasta or Udon noddles

1/2 teaspoon crushed red pepper flakes

1/4 cup peanut oil

1/4 cup sesame oil

3 cloves minced garlic

2 tablespoons rice wine vinegar

5 tablespoons honey

5 tablespoons soy sauce

1/2 teaspoon ground ginger

1/2 cup chopped green onions

1/2 cup shredded carrots

1/2 cup chopped cilantro or cilantro microgreens

2 tablespoons sesame seeds toasted

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

In a sauce pan on medium high heat, place peanut oil, sesame oil, garlic and red pepper flakes.  Cook for 2-3 minutes.  Take pan off the heat and allow to cool to room temperature.

In a dry small sauté pan, sauté 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 to the bowl and mix well.  Let the pasta in the sauce sit for a couple of hours in the refrigerator.  You can also make the recipe to this point the day before.  

Toss in cilantro, green onions, carrots and sesame seeds right before service. 


 Salmon 

4 salmon filets

2 tablespoons extra virgin olive oil

1/2 cup Ponzu sauce

4 tablespoons soy sauce


Remove the skin from the salmon fillets.  

Salt and pepper salmon on both sides.  Place salmon in a marinating dish or a resealable bag.  Add Ponzu sauce and soy sauce. 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 medium high heat.  Add salmon to the pan and cook for 4-5 minutes.  Flip the salmon and cook for another 4-5 minutes.  Salmon should be golden brown with an internal temperature of 145 degrees.

Salmon can be served hot, chilled or at room temperature.




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