Sesame Ginger Salmon Salad
Bust out your chopsticks and get ready to slurp away at this delicious noodle bowl. Packed with fresh veggies, and heart-healthy salmon, this light, summer-inspired dish comes together with a sweet, tangy, and slightly salty dressing that’ll make your tastebuds dance.
Ingredients
- 1⁄2 pkg (14 oz/400 g) rice noodles
- 4 cups boiling water
- 2 tbsp Sesame Ginger Dressing Mix or Poke Bowl Dressing Mix
- 3 tbsp low sodium soy or tamari sauce
- 1⁄3 cup oil
- 1⁄2 cup rice vinegar
- 3 cups sugar snap or snow peas
- 1 bell pepper
- 2 cans (7.5 oz/213 g each) unsalted salmon
- 2 cups shredded red cabbage or coleslaw mix
- 2 cups matchstick carrots
Preparation
- In a Round or Multipurpose Steamer, combine noodles and boiling water. Ensure noodles are completely submerged. Let stand for 6 min or until tender, stirring occasionally. Drain and rinse under cold water. Shake off excess water as best you can.
- Meanwhile, combine dressing mix, soy sauce, oil, and vinegar. Dressing makes about 1 cup.
- Coarsely chop peas. Thinly slice pepper into strips. Drain salmon.
- To serve, arrange noodles, peas, pepper, cabbage, and carrots in a large serving bowl. Break chunks of salmon on top. Add toppings, if desired. Drizzle with 1⁄2 cup dressing; refrigerate remainder for use another day.
Epicure Products Used
Nutritional Information
Per serving: Calories 480, Fat 16 g (Saturated 2.5 g, 0 0 g), Cholesterol 45 mg, Sodium 390 mg, Carbohydrate 56 g (Fiber 5 g, Sugars 7 g), Protein 26 g.
Tips
For a nutty, creamy dressing, whisk in 1 tbsp natural creamy peanut butter or tahini.
Perfectly Balance Your Plate
This is a perfectly balanced plate.