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.
salmon with rice noodles
Salmon with rice noodles and a soy lime vinaigrette that doubles as your seasoning for the fish. Drizzling the dressing over the individual portions of salad creates a nice contrast from the dark soy and the white noodles.
- 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.
Serving: 4servings | Calories: 489kcal | Carbohydrates: 29g | Protein: 35g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 93mg | Sodium: 678mg | Potassium: 917mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2745IU | Vitamin C: 4.8mg | Calcium: 35mg | Iron: 1.9mg
8 thoughts on “salmon with rice noodles”
Happy holidays Romain!
I have been waiting for the holidays to try out some new Glebe kitchen recipes and had extra Salmon in the freezer. Found this recipe. Delicious! (I added a tbsp of fish sauce to the dressing though.)
My grandmother taught me a great way of getting Salmon perfectly done: add oli or butter to a non-stick pan at high heat, add the salmon top side down for 30 seconds and then flip, turn off the heat (but leave on the stove) and cover with a lid for several minutes (depending on how thick pieces of salmon you have). Check from time to time until you get the desired consistency.
Great recipe…very easy but delivers great flavours…
Delighted you liked it!
The recipe sounds so tasty. Salmon is my favourite fish and rice noodles are always in my pantry. I am really digging your dressing; love the flavour combination!
I really want to eat more fish since it’s so good for me, but it’s tough to find recipes I think are easy and quick. This looks really manageable for a weeknight dinner! And I like that the dressing can work with both the salmon and the noodle salad – that should really tie things together.
Yum, this sounds so delicious. I love salmon! Never thought to serve it with a cold noodle salad, bet the contrast makes it super tasty. Definitely going to make this soon, pinning!
That dressing and those noodles!!! This sounds amazing! Definitely a meal I can add to our healthy rotation!!
The combination of spicy citrus, soy and honey sounds amazingly fantastic with salmon, and honestly I love love noodles, so satisfying to eat! 🙂