Fish and rice noodles isn’t something that just pops into your head when you’re thinking about what to make for dinner. At least it doesn’t pop into mine very often. Don’t know why. When I do think of it this is one I like. Salmon with rice noodles. It makes a fast, yet elegant weeknight meal.
Here the salmon is served warm atop a cool noodle salad. You get the interplay of texture and temperature. Think Vietnamese noodle bowl. This is just like that but with salmon instead of pork. Dressed with a soy lime vinaigrette that doubles as the marinade for the fish. Easy.
I like this with the salmon skin removed. If you prefer the skin on that works too.
- 4 salmon fillets about 4 oz each
- 1 Tbsp vegetable oil
- 4 oz rice vermicelli
- 1 carrot grated
- 2 green onions - green-portion slivered, white portion thinly sliced
- 1 red or green finger hot chilis sliced thinly
- 2-3 sprigs fresh cilantro chopped
- 1 Tbsp lime juice
- 2 Tbsp soy sauce
- 3 Tbsp vegetable oil
- 2 tsp honey
- a few grinds of black pepper
- Prepare the vermicelli following the instructions on the package. Drain and rinse with cold running water.
- Combine all the dressing ingredients and mix.
- Reserve about 1 Tbsp of the dressing to baste the fish.
- Toss the vermicelli, green onion, chilies, carrot and cilantro. Mix in the dressing or, if you prefer, drizzle the dressing over each individual portion on the plate before topping with the salmon.
- Brush reserved dressing over the fish.
- Heat about a Tbsp of vegetable oil in a non-stick frying pan large enough to hold the fish. Over medium to medium-low heat, cook the fish for about 2 minutes on either side for translucent salmon. Cook longer if you prefer your salmon flaking and cooked through.
- Place 1/4 of the salad in the centre of the plates. Drizzle with the vinaigrette if you didn't mix it in.
- Top with the salmon. Sprinkle with sesame seeds if you like.