Thai-style salmon noodle salad

Thai-style salmon noodle salad


Thai-style salmon noodle salad

The ingredient of Thai-style salmon noodle salad

  1. 200g vermicelli rice noodles
  2. 1/4 cup (60ml) lime juice
  3. 1 half tablespoons brown sugar
  4. 1 1/2 tablespoons fish sauce
  5. 1 teaspoon sesame oil
  6. four skinless salmon fillets
  7. 200g Perino tomatoes, halved
  8. 250g child cucumbers, thinly sliced
  9. 1 cup coriander leaves
  10. 1 cup mint leaves
  11. half cup basil leaves
  12. half of cup (70g) peanuts, toasted, coarsely chopped

The instruction how to make Thai-style salmon noodle salad

  1. Place noodles in a heatproof bowl. Cover with boiling water. Set apart for five minutes or till tender. Refresh under cold water. Drain well. Use kitchen scissors to coarsely chop.
  2. Meanwhile, combine the lime juice, sugar, fish sauce and sesame oil in a screw-pinnacle jar and shake till properly combined. Reserve 1 tablespoon of the lime juice aggregate in a small bowl.
  3. Heat a big non-stick frying pan over medium-high warmness. Cook salmon for two mins every aspect. Brush with the reserved lime juice combination. Cook for a similarly 1 min each side or until caramelised. Transfer to a plate. Set apart for 5 minutes to rest. Coarsely flake.
  4. Place noodles in a bowl with tomato, cucumber, coriander, mint and basil. Drizzle with ultimate lime juice combination. Toss to mix. Divide among serving plates. Top with salmon and peanut.

Nutritions of Thai-style salmon noodle salad

fatContent: 648.885 calories
saturatedFatContent: 31 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 47 grams carbohydrates
fibreContent: 9 grams sugar
cholesterolContent: 42 grams protein

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