Salmon Noodle Salad Food

FRESH SALMON WITH THAI NOODLE SALAD

Steps:

• Put a pan of water on to boil. Line a steamer with baking parchment, add the salmon fillets and scatter with a little of the orange zest. When the water is boiling, add the beans to the pan, put the salmon in the steamer on top and cook for 5 mins. Take the salmon off, and if it is cooked, set aside but add the peas and mange tout to the pan and cook for 1 min more, or if not quite cooked leave on top for the extra min. Drain the veg, but return the boiling water to the pan, add the noodles and leave to soak for 5 mins.
• Put the curry paste and fish sauce in a salad bowl with the orange juice and a little of the remaining zest and the spring onions. Drain the noodles when they are ready and add to the salad bowl, toss well, then add the chopped orange with the basil or coriander and the cooked vegetables. Tip in the juice from the fish, then toss well and serve in bowls with the salmon on top.

MISO-GLAZED SALMON COLD NOODLE SALAD

Steps:

• Cook the ramen noodles (minus the seasoning packs) to very al dente according to the package instructions. Let cool.
• Mix together the peanut butter, lime juice and 1/3 cup Asian dressing. Toss with the cabbage mix and cold noodles. Let sit for at least 30 minutes, tossing a couple times in between.
• Position a rack in the middle of the oven and preheat to broil. Line a baking sheet with parchment paper.
• Mix the miso, honey and remaining 2 tablespoons Asian dressing in a small bowl. Season with salt if necessary. Liberally brush both sides of the salmon with the miso glaze. Place on the prepared baking sheet and broil on the middle rack until the fish is browned, the flesh is opaque and the interior is 145 degrees F, 8 to 10 minutes.
• Place the cooked salmon on top of the cold noodle salad. Garnish with a liberal sprinkling of toasted sesame seeds and scallion greens.

10-MINUTE SALMON, COUSCOUS AND SUMMER ZUCCHINI NOODLE SALAD

Steps:

• For the couscous: Combine the couscous, olive oil, 1 teaspoon salt and a couple of grinds of pepper in a large heatproof bowl and stir well to combine. Pour 1 1/2 cups boiling water over the couscous and immediately cover tightly with plastic wrap. After 10 minutes, uncover, fluff well with a fork and stir in the pistachios, mint and scallions.
• For the zucchini noodle salad: Meanwhile, put the zucchini noodles in a colander set over a bowl and toss well with 1 teaspoon salt. Let sit until the zucchini has softened and purged some moisture, about 5 minutes. Press well to expel any extra moisture and pat dry with a kitchen towel. Transfer to a large bowl and toss with the tomatoes, feta, corn, basil, olive oil and vinegar. Season with salt and pepper.
• For the salmon: Put the salmon on a microwave-safe plate, drizzle with olive oil and sprinkle generously with salt. Spread with the chile spread and cover with another microwave-safe plate. Microwave on high until just cooked through, 2 to 3 minutes depending on your microwave.

SALMON NOODLE SALAD

Steps:

• Cook the salmon, (I top with lemon juice and seasoning then grill for 4 minutes each side) when cool enough to handle, flake.
• Cook rice noodles - see back of packet. 2 minutes before the end of cooking, throw the sliced mange-tout into the boiling water.
• When cooked drain both into a colander, put back into pan and while still warm add sesame seed oil and toss together.
• Mix the dressing and pour over the salad, mix well add the coriander and spring onions, mix again, allow to stand for 10 minutes to allow flavours to blend.

SALMON PASTA SALAD

Steps:

• In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.

ASIAN SALMON NOODLE SALAD

Steps:

• Cook spaghetti in boiling water until cooked al dente. Drain.
• In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar, sugar and cayenne pepper.
• In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.
• Pour in dressing and toss to coat salad.
• Garnish with sesame seeds.

SMOKED SALMON AND UDON NOODLE 'SALAD'

Steps:

• Cook udon noodles according to instructions. Drain and set aside to cool.
• Slice salmon into strips.
• Combine oil, rice vinegar, mirin, lime juice and wasabi in a small bowl.
• When cool, place udon noodles in serving dish, and toss salmon, snow peas and spanish onion through.
• Pour oil wasabi mixture over the salmon and noodles.
• Sprinkle chives over the dish. Serve at room temperature.
• Can be refrigerated overnight and served at room temperature next day.