1pkgSaucy Fish Co. Salmon with Chili Lime and Ginger Dressing
1Tbspfresh lime juice
3Tbsporganic cane sugarless if rice vinegar is seasoned
1 1/2Tbspfish sauce
1-2tspchili garlic sauce
For the Salad:
Udon Noodlesblanched and cooled
2cupsthinly sliced red cabbage
1 1/2cupsedamameblanched and cooled
Cilantro or parsleychopped
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.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
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