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.




Comments

Post a Comment

Popular posts from this blog

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil salad: While the tilapia is marinating
Read more

Roasted Cauliflower and Garlic

  Roasted Cauliflower and Garlic 1 head of cauliflower chopped into florets 2 tbsp extra virgin olive oil 3 cloves of garlic minced 1 tsp each salt and pepper 1/2 cup grated Parmesan cheese 1/4 cup fresh parsley, chopped Preheat oven to 400 degrees. Line a baking sheet with foil. In a large bowl, toss cauliflower florets with extra virgin olive oil, garlic, salt and pepper. Spread the florets evenly  in 1 layer on the sheet pan. Roast in the oven for 15-20 minutes or until the florets are fork tender and slightly browned. Top roasted cauliflower with Parmesan cheese and fresh parsley.  Serve.
Read more

Harvest Roasted Vegetables

Image
  Harvest Roasted Vegetables 12 slices of bacon 1 lb. cleaned brussel sprouts halved 1 lb. butternut squashed, peeled, seeded and diced 1 cup fresh cranberries  1 large sprig of fresh rosemary with leaves removed and chopped 1/2 cup chopped pecans 1/2 tsp salt and 1/4 tsp pepper Optional:  Drizzle of maple syrup right before serving (approximately 1-2 tbsp.) Preheat oven to 400 degrees Line a baking sheet with foil. In a large skillet, cook bacon until crispy over high heat.  Remove bacon from the skillet and chop into small pieces.  Reserve 1/4 cup of the bacon drippings.  If you have less than 1/4 cup of bacon drippings, add extra virgin olive oil to equal 1/4 cup. In a large mixing bowl, add halved brussel sprouts, diced squash, fresh cranberries and rosemary. Drizzle bacon drippings, salt and pepper over the vegetables and mix well to combine. Spread vegetables in one layer on the baking sheet.  Bake for 40-45 minutes until vegetables are tender. Transfer vegetables to a serving di
Read more