This recipe has an Asian influence along with some comforting flavors that come from the peanut butter and coconut milk and adding in the peas, carrots and oranges add a punch of sweetness. The lime and vinegar cuts the fattiness of the Salmon to give a really well balanced flavor combination. This dish is a favorite of my friends and family and is one I think you guys will really enjoy!
I love making this dish for a dinner party, the colors really pop on the plate and give it a nice wow factor. And serving guests wild salmon is a special treat too!
I recommend using fresh wild Salmon if you can, the flavor and the color are far superior to farmed salmon. We’re in the Pacific Northwest where Salmon is plentiful, so bottom line is you can use whatever you can find at your grocery store or local fish market.
How do you know when salmon is perfectly cooked?
The nice thing about baking the salmon is that it’s much gentler and easier to not overcook the salmon. You can tell when salmon is perfectly cooked as it’ll be flaky and the color will be pink inside.
What would you serve with this dish?
I created this dish to be sort of a one stop dish, you have noodles, vegetables and a protein all in one so you don’t really need to serve anything else with it. For a drink pairing, since this dish is Asian inspired, I’d suggest pairing this with some Sake to drink, you could even get a couple of different kinds of Sake and do a Sake tasting and see which ones you like. For an appetizer you could serve wontons or spring rolls.
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Coconut Lime Noodle Salad with Baked Wild Salmon
- Total Time: 1 hour
- Yield: Serves 4
Description
Delicious, light coconut lime noodle salad topped with baked wild salmon.
Ingredients
- 1/4 cup + 2 1/2 Tablespoons Lime Juice
- 1 bunch green onions, divided
- 3 medium garlic cloves, peeled
- 4 quarter size pieces of fresh ginger, peeled
- 1/3 cup soy sauce
- 1/3 cup maple syrup
- 1 Tablespoon rice wine vinegar
- 1 1/3 pound wild salmon, deboned and skin removed
- 1 can coconut milk
- 1/4 cup peanut butter
- 1 cup frozen peas (thawed) or snap peas, chopped
- 1 cup carrots, shredded
- 1/2 bunch cilantro, minced with large stems removed
- 1 medium red pepper, small dice
- 1, 8.8 oz package buckwheat soba noodles or spaghetti noodles
- 1 avocado, diced
- 1, 10.7 oz can mandarin oranges, drained
Instructions
- Pre-heat oven to 350 degrees.
- In the bowl of a food processor add lime juice, 4 green onions roughly chopped, garlic, ginger, soy sauce, syrup and vinegar. Blend until well incorporated.
- Place salmon in a baking dish and pour 1/4 cup of sauce over salmon. Bake for about 15-20 minutes or until cooked as desired.
- Meanwhile, pour coconut milk, and peanut butter in the remaining sauce and blend again until mixed throughly. Set Aside.
- Bring a large pot of water to a boil and cook pasta according to the package. Drain and run cold water over.
- Place cooked pasta in a large bowl. Thinly slice remaining green onions and add to pasta along with peas, carrots, cilantro and red pepper. Pour 1/2 the sauce over the pasta and toss to coat.
- When you are ready to eat, place the noodles in a bowl or plate, top with avocado and oranges. Divide salmon into 4 pieces and place 1 piece onto each plate of pasta. Drizzle remaining sauce over salmon. Serve and enjoy!
Notes
Salmon can vary greatly in thickness. If you have a thicker piece you may need to cook it longer. Thinner pieces or filets may only need 8-10 minutes.
- Prep Time: 30
- Cook Time: 30