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Coconut Lime Noodle Salad with Baked Wild Salmon

Coconut Lime Noodle Salad with Baked Wild Salmon

This is one of my most asked for recipes and I don’t disagree its a family favorite.
Its so versatile, it can be made ahead, eaten hot, room temperature or cold, it can be topped with salmon, chicken, steak, tofu or nothing at all.
Because I have a lot of friends with new babies these days, this is one of my go to dinners to bring a friend.


Ingredients

  • 1/4 cup + 2 1/2 Tablespoons Lime Juice
  • 1 bunch green onions, divided
  • 3 medium garlic cloves
  • 4 quarter size pieces of fresh ginger
  • 1/3 cup soy sauce
  • 1/3 cup maple syrup
  • 1 Tablespoon rice wine vinegar
  • 1 1/3 pound wild salmon
  • 1 can coconut milk
  • 1/4 cup peanut butter
  • 1 cup frozen peas (thawed) or snap peas, chopped
  • 1 cup carrots, shredded
  • 1/2 bunch cilantro, minced
  • 1 medium red pepper, small dice
  • 1, 8.8 oz package buckwheat soba noodles or spaghetti noodles
  • 1 avocado, diced
  • 1, 10.7 oz can mandarin oranges, drained


Directions

  1. Pre-heat oven to 350 degrees.
  2. In the bowl of a food processor add lime juice, 4 scallions, garlic, ginger, soy sauce, syrup and vinegar. Blend until well incorporated.
  3. Place salmon in a baking dish and pour 1/4 cup of sauce over salmon. Bake for about 22-25 minutes or until cooked through.
  4. Meanwhile, pour coconut milk, and peanut butter in the sauce and blend again until mixed throughly. Set Aside.
  5. Bring a large pot of water to a boil and cook pasta according to package. Drain and run cold water over.
  6. Place cooked pasta in a large bowl. Thinly slice remaining green onions and to pasta along with peas, carrots, cilantro and red pepper. Pour 1/2 the sauce over the pasta and toss to coat.
  7. When you are ready to eat, place the noodles in a bowl or plate, top with avocado and oranges. Divide salmon into 4 pieces and place 1 piece onto of the pasta. Drizzle remaining sauce over salmon.


I love to bake chicken breasts in place of salmon.
I also have put the sauce over flank steak for a few hours to marinate and then throw it on the grill.

Coconut Lime Noodle Salad with Baked Wild Salmon
SERVES 4

Everything can be made a day ahead. Don\’t dress the salad until you are ready to serve.

30 minPrep Time

30 minCook Time

60 minTotal Time

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