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Coconut Lime Noodle Salad with Baked Wild Salmon


  • Author: Jill Sharpe
  • Total Time: 1 hour
  • Yield: Serves 4

Description

Delicious, light coconut lime noodle salad topped with baked wild salmon. 


Ingredients

Scale
  • 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

  1. Pre-heat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Meanwhile, pour coconut milk, and peanut butter in the remaining sauce and blend again until mixed throughly. Set Aside.
  5. Bring a large pot of water to a boil and cook pasta according to the package. Drain and run cold water over.
  6. 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.
  7. 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