Salmon Noodle Salad
Light, vibrant, and bursting with flavor, this Salmon Noodle Salad is the perfect fusion of fresh ingredients and bold Asian-inspired flavors. Featuring tender baked salmon, chewy rice noodles, and a colorful medley of julienned vegetables like cucumber, carrot, and red bell pepper, this dish is as visually stunning as it is delicious. Tossed in a zesty dressing made with soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger, every bite offers a refreshing balance of savory and sweet. Topped with toasted sesame seeds and optional chopped cilantro for a fragrant finish, this salad can be served warm or chilled, making it perfect for any occasion. Quick to prepare in just 30 minutes, this healthy recipe is ideal for busy weeknights or meal prep. Whether enjoyed as a light lunch or a main course, this Salmon Noodle Salad is guaranteed to impress!
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Recipe Information
Ingredients
- 2 pieces (6 ounces each) Salmon fillet
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 8 ounces Rice noodles
- 1 medium (julienned) Cucumber
- 1 medium (julienned) Carrot
- 1 medium (julienned) Red bell pepper
- 0.25 cups (chopped, optional) Cilantro
- 1 tablespoons (toasted) Sesame seeds
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoons Sesame oil
- 1 teaspoons Honey
- 1 clove (minced) Garlic
- 1 teaspoons (grated) Ginger
Instructions
Preheat your oven to 375°F (190°C).
Season the salmon fillets with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the salmon for 1-2 minutes per side.
Transfer the seared salmon to a baking sheet and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily. Set aside to cool slightly, then flake into bite-sized pieces.
Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking.
Prepare the vegetables by julienning the cucumber, carrot, and red bell pepper. Chop the cilantro, if using.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger to make the dressing.
In a large mixing bowl, combine the cooked and cooled rice noodles, julienned vegetables, and flaked salmon.
Pour the dressing over the noodle salad and toss gently to ensure everything is evenly coated.
Sprinkle the toasted sesame seeds and chopped cilantro (if using) over the salad for garnish.
Serve the salmon noodle salad immediately or chill in the refrigerator for up to 1 hour before serving for a cold dish.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.4 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 539 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
