1pkgSaucy Fish Co. Salmon with Chili Lime and Ginger Dressing
Salad Marinade:
1/4cuprice vinegar
1Tbspfresh lime juice
3Tbsporganic cane sugar, less if rice vinegar is seasoned
1 1/2Tbspfish sauce
1-2tspchili garlic sauce
For the Salad:
Udon Noodles, blanched and cooled
1carrot, matchsticked
1/2English cucumber, matchsticked
2cupsthinly sliced red cabbage
1 1/2cupsedamame, blanched and cooled
For Garnish:
Green onion, chopped
Cilantro or parsley, chopped
Unsalted peanuts, chopped
Fresh lime wedges
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Instructions
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.
Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!