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.
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