Salmon & Asian Noodle Salad
Crisp vegetables with soft egg noodles and succulent salmon in a quick, delicious and healthy salad with Asian flavours. This is a summer fav!
400g (or two fillets) salmon
400g egg noodles, cooked and cooled
1 large carrot, thinly sliced
2 courgettes (zucchini) peeled into ribbons (using a peeler)
1/2 red onion, thinly sliced
1 yellow capsicum, thinly sliced
1 bunch snowpea shoots (optional)
1 tblsp sesame seeds, toasted
2 tblsp sesame oil
2 tblsp white wine vinegar
1 tblsp sweet soy sauce
1/2 tsp grated fresh ginger
salt and pepper to taste
Sprinkle pepper on top of the salmon and cook under a grill until lightly browned on top and pink in the middle. Set aside to cool.
Shake the dressing ingredients together in a glass jar.
In a large bowl, toss the vegetables and the dressing gently to combine.
Sprinkle with sesame seeds.
Add the salmon and toss gently again to combine.
Store in the refrigerator.
Even better on day 2 🙂