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
- 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