This Thai-inspired Chili Lime Salmon Noodle Salad is just the thing for a quick and easy Summer dinner. With delicious salmon, lots of vegetables and noodles.
Disclosure: This post is sponsored by The Saucy Fish Co. As always, all opinions are my own. Thanks for supporting brands that support Seasons and Suppers.
I am so pleased to be working once again with The Saucy Fish Co. I love their products for a quick, easy and delicious meal any time of year!
Today, I’m starting with their delicious Salmon with Chili, Lime and Ginger Dressing. This salmon is lovely on it’s own, served with the flavourful chili lime and ginger dressing, but today, I’m changing it up a bit and using it as the star in this lovely noodle salad. Full of vegetables, this salad comes together quickly and is a perfect, healthy, but hearty Summer meal.
For my salad, I started with udon noodles, as they require no boiling. Simply soak in boiling water, drain, rinse with cold water and use. For the vegetables, I chose carrots, cabbage, cucumber and edamame. The edamame soaks in boiling water alongside the noodles, so again, no boiling needed. And the best part is that all of the salad fixings can be prepared while the salmon bakes up in the oven.
I love the cooking package that comes with The Saucy Fish Co. fish. Just pop the frozen fillets in the package, place on a baking sheet and bake. The fish comes out perfectly every time! Enjoy it as is, or use it as the star of so many creative dishes in your kitchen.
Look for The Saucy Fish Co. Salmon with Chili, Lime and Ginger Dressing in with the frozen fish case at Loblaws, Zehrs, Dominion, Independent Grocers, Fortinos or Valu-mart. To learn more and explore all the great products on The Saucy Fish Co. Website.
Video: See it Made!
Cook’s Notes for Chili Lime Salmon Noodle Salad
You may have more dressing than you need for your salad. Use as much or as little as you need to moisten your noodles and vegetables.
For the udon noodles, you can start with shelf stable, fresh or frozen. Simply soak in boiling water for 3-5 minutes, or until softened, then rinse under cold running water. Drain well before using.
Adjust the amount of Chili Garlic Sauce to your taste for heat. Look for Chili Garlic Sauce in with the Asian sauces at your grocery store.
Chili Lime Salmon Noodle Salad
- 1 pkg Saucy Fish Co. Salmon with Chili Lime and Ginger Dressing
- 1/4 cup rice vinegar
- 1 Tbsp fresh lime juice
- 3 Tbsp organic cane sugar less if rice vinegar is seasoned
- 1 1/2 Tbsp fish sauce
- 1-2 tsp chili garlic sauce
For the Salad:
- Udon Noodles blanched and cooled
- 1 carrot matchsticked
- 1/2 English cucumber matchsticked
- 2 cups thinly sliced red cabbage
- 1 1/2 cups edamame blanched and cooled
- Green onion chopped
- Cilantro or parsley chopped
- Unsalted peanuts chopped
- Fresh lime wedges
- Bake the salmon according to the package instructions and thaw dressing package as directed.
- Meanwhile, prepare your vegetables and set aside. In separate bowls, soak edamame and udon noodles in boiling water (enough to cover) for 3 minutes. Drain and rinse with cold running water. Drain well and set aside.
- Prepare the salad marinade by combining all the ingredients and mixing well. Set aside.
- When salmon is cooked, carefully remove salmon to a bowl. Break in to chunks. Drizzle Chili Lime and Ginger dressing that came with the salmon over the chunks and toss to combine. Set aside.
- To assemble salad, place udon noodles on bottom of plate or shallow bowl. Top with cut vegetables. Garnish with green onion, cilantro and peanuts. Drizzle with salad marinade (enough to moisten). Top with salmon. Toss to combine. Add more garnish ingredients as desired. Serve with fresh lime wedges for drizzling.