Sesame salmon served with a cold rice noodle salad. Crunchy cabbage and carrots tossed in a delicious honey lime dressing.
ingredient
- 3 tablespoons sesame seeds, toasted
- 1 tablespoon soy sauce
- 4 tablespoons lime juice, freshly squeezed
- 2 tablespoons honey
- 2 tablespoons olive oil
- 3 ounces rice noodles
- 1 cup cucumbers, thinly sliced, seeds removed, 4-inch long slices or spiralized
- 1 cup carrots, thinly sliced or spiralized
- 1 cup red cabbage, thinly sliced
- 1 tablespoon cilantro, roughly chopped
- 2 green onions, stalks thinly sliced on a bias for garnish
- kosher salt, as needed
- black pepper, freshly cracked, as needed
- 24 ounces salmon fillets, four 6-oz pieces, skin removed
- 1 tablespoon lime juice
- 2 tablespoons honey
- 4 teaspoons sesame seeds, for topping (2 tsp black and 2 tsp white seeds)
Directions
- Toast sesame seeds in a small frying pan over medium heat, until light golden brown and fragrant, about 5 minutes.
- Blend the toasted sesame seeds, soy sauce, lime juice, honey, and olive oil together until thick and creamy, about 1 minute on high setting.
- In a medium-sized pot, boil noodles uncovered for about 3 minutes, or until tender. Do not over cook. Noodles may become too soft and mushy.
- Drain immediately and transfer noodles to a colander.
- Rinse noodles with cool water for a few seconds and allow excess water to drain.
- In a large bowl, toss together the sliced cucumbers, carrot, red cabbage and cilantro.
- Add 2 cups of the cooked noodles to the bowl, and gently toss to combine. Set aside while you prepare the salmon.
- Set oven to “broil” and allow to heat while you prepare the salmon.
- In a small bowl, combine the honey and lime juice together. Set aside.
- Place the salmon fillets on a large foil-lined baking sheet lightly coated with oil to prevent sticking, and sprinkle fillets with salt and pepper.
- Drizzle the honey lime sauce over each piece of salmon.
- Sprinkle about 1 teaspoon of sesame seeds, or enough to cover the top of each fillet.
- Cook in the preheated oven on the lower-middle shelf, for about 8 to 10 minutes, or until the salmon is just cooked, the flesh is flaky but not dry, and the sesame seeds are lightly toasted.
- Remove from the oven and allow to cool.
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