Sesame Salmon with Rice Noodle Salad
Yield: 4 servings
Calories: 387kcal
Sesame salmon served with a cold rice noodle salad. Crunchy cabbage and carrots tossed in a delicious honey lime dressing.
Ingredients
Sesame Dressing
- 3 tablespoons sesame seeds, toasted
- 1 tablespoon soy sauce
- 4 tablespoons lime juice, freshly squeezed
- 2 tablespoons honey
- 2 tablespoons olive oil
Rice Noodle Salad
- 3 ounces rice noodles
- 1 cup cucumbers, thinly sliced, seeds removed, 4-inch long slices or spiralized
- 1 cup carrots, thinly sliced or spiralized
- 1 cup red cabbage, thinly sliced
- 1 tablespoon cilantro, roughly chopped
- 2 green onions, stalks thinly sliced on a bias for garnish
Salmon
- kosher salt, as needed
- black pepper, freshly cracked, as needed
- 24 ounces salmon fillets, four 6-oz pieces, skin removed
- 1 tablespoon lime juice
- 2 tablespoons honey
- 4 teaspoons sesame seeds, for topping (2 tsp black and 2 tsp white seeds)
Special Equipment
Instructions
Sesame Dressing
- Toast sesame seeds in a small frying pan over medium heat, until light golden brown and fragrant, about 5 minutes.
- Blend the toasted sesame seeds, soy sauce, lime juice, honey, and olive oil together until thick and creamy, about 1 minute on high setting.
- Pour into a small container and refrigerate until ready to use.
Rice Noodle Salad
- In a medium-sized pot, boil noodles uncovered for about 3 minutes, or until tender. Do not over cook. Noodles may become too soft and mushy.
- Drain immediately and transfer noodles to a colander.
- Rinse noodles with cool water for a few seconds and allow excess water to drain.
- In a large bowl, toss together the sliced cucumbers, carrot, red cabbage and cilantro.
- Add 2 cups of the cooked noodles to the bowl, and gently toss to combine. Set aside while you prepare the salmon.
Salmon
- Set oven to “broil” and allow to heat while you prepare the salmon.
- In a small bowl, combine the honey and lime juice together. Set aside.
- Place the salmon fillets on a large foil-lined baking sheet lightly coated with oil to prevent sticking, and sprinkle fillets with salt and pepper.
- Drizzle the honey lime sauce over each piece of salmon.
- Sprinkle about 1 teaspoon of sesame seeds, or enough to cover the top of each fillet.
- Cook in the preheated oven on the lower-middle shelf, for about 8 to 10 minutes, or until the salmon is just cooked, the flesh is flaky but not dry, and the sesame seeds are lightly toasted.
- Remove from the oven and allow to cool.
Notes
- To Serve: Remove the sesame dressing from the refrigerator and stir to combine if needed. Add to the rice noodle mixture and toss until evenly coated. Place equal portions of the rice noodle salad in the center of 4 plates. Top noodle salad with a piece of salmon and garnish with green onions.
Nutrition
Calories: 387kcal | Carbohydrates: 35g | Protein: 37g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 83mg | Sodium: 621mg | Potassium: 239mg | Fiber: 2g | Sugar: 19g | Vitamin A: 6250IU | Vitamin C: 28.9mg | Calcium: 40mg | Iron: 0.7mg
Recipe Link