Asian Noodle Salad With Salmon And Snow Peas Recipes

ASIAN NOODLE SALAD WITH SALMON AND SNOW PEAS

Steps:

• Preheat an oven to 400 degrees.
• Bring a saucepan 2/3 full of water to a boil.
• Add the carrots and cook for 30 seconds.
• Using a slotted spoon, scoop out and immerse in a bowl of ice water to stop the cooking.
• Repeat with the snow peas, cooking them for 1 minute; set aside.
• Remove and discard any errant bones in the salmon.
• Place the salmon in a small roasting pan and bake until opaque throughout, about 12 minutes.
• Let cool, then shred into bite-size pieces.
• Bring a large pot of water to a boil.
• Add the noodles, stir, and cook until barely tender and still firm, about 7 minutes.
• Drain and rinse under cold running water until cooled.
• Drain well, place in a large transportable bowl, and toss with 1 tablespoon canola oil to keep the noodles from sticking together.
• In a small bowl, whisk together the ¼ cup canola oil, sesame oil, vinegar, lime juice, honey, garlic, ginger, chopped basil and mint, and salt and pepper to taste.
• Pour the dressing over the noodles and toss to coat.
• Add the carrots and snow peas and toss again.
• Carefully toss in the salmon, keeping the pieces intact.
• Taste and adjust the seasonings.
• Garnish with mint and basil sprigs.
• Cover and keep chilled until ready to serve.

ASIAN NOODLE SALAD

Steps:

• To make Vinaigrette:.
• In a bowl combine the vinegar, soy sauce, ginger and garlic. Whisk well. Add the oils and whisk or shake until emulsified. Alternatively, the ingredients may be mixed in a food processor or blender. Set aside and make salad.
• To make Noodle Salad:
• In a large pot, bring water to boil over high heat. Add a pinch of salt.
• Drop in the noodles and stir vigorously.
• Cook stirring frequently, until barely tender and still quite firm to the bite.
• Drain and rinse quickly under running cold water and drain again.
• Transfer the noodles to a large bowl. Add about half the vinaigrette, and toss well.
• Cool to room temperature, stirring occasionally to keep noodle strands from sticking together.
• Bring a large saucepan filled with water to a boil.
• Add the snow peas and cook until tender, about 1 minute.
• Drain, then plunge into ice water to halt cooking and preserve color. Drain well.
• Add the snow peas, green onion, peanuts, cilantro and the remaining vinaigrette to the noodles and toss gently but throughly.
• Serve at room temperature.