Asian Salmon Noodle Salad

evelyn/athens's Note:

Leftover salmon from dinner the night before can be transformed into a tasty Asian salad for lunch the next day. Recipe by Rosie Schwartz, RD and found at lcbo.ca.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 8 ounces spaghetti, broken in half
• 1 tablespoon grated gingerroot
• 4 teaspoons sesame oil
• 3 tablespoons reduced sodium soy sauce
• 1/4 cup seasoned rice wine vinegar
• 2 teaspoons sugar
• 1/4 teaspoon cayenne pepper (or to taste)
• 1 cup shredded carrot
• 1 cup cucumber, cut into long matchsticks
• 10 ounces grilled salmon, cut into small chunks
• 2 tablespoons chopped fresh coriander (optional)
• 1 tablespoon toasted sesame seeds

Directions:

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

Reviews

[Doug Mc]

Having lost our A/C at the height of a heat wave, I was looking for a good meal with little cooking. This fit the bill very well and has a nice flavor profile. Did substitute sliced water chestnuts for the canned corn as I had none in the pantry.

[SolightlyUK]

YUM. I, too, used leftover grilled salmon for this and it was delicious! I don't think it lacked anything, I loved the dressing. I think I would like it even without the salmon!

[sugarpea]

A great way to use leftover salmon. I think it may have benefitted from the addition of something hot and spicy. Step 3 mentions adding cucumber but it's not in the ingredients list.