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Asian Noodle Salad With Salmon and Snow Peas

In ‘Williams-Sonoma: Picnics and Tailgates’

Ready In:
1hr 12mins
Serves:
Units:

ingredients

directions

  • 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.
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@ratherbeswimmin
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@ratherbeswimmin
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"In ‘Williams-Sonoma: Picnics and Tailgates’"
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  1. ratherbeswimmin
    In ‘Williams-Sonoma: Picnics and Tailgates’
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