Asian Salmon Noodle Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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.
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