Pan-Seared Salmon with Crispy Chili and Noodle Salad
- 8 ounces (227 g) salmon fillet skin-on
- 4 ounces (113 g) rice noodles vermicelli
- 2 tablespoons (30 ml) fish sauce
- 1.5 tablespoons (22 ml) fresh lime juice
- 1 tablespoon (15 ml) honey
- 1/2 tablespoon (7.5 ml) sesame oil
- 1/2 teaspoon (2.5 g) grated fresh ginger
- 1 small garlic clove (5 g) minced
- 1 cup (16 g) fresh cilantro leaves roughly chopped
- 1/2 cup (70 g) salted peanuts roughly chopped
- 1/2 tablespoon (7.5 ml) rapeseed oil
- 1 tablespoon (15 ml) crispy chili oil
- 1 fresh red chili seeds removed thinly sliced
- Salt to taste
1. Cook rice noodles according to package directions until al dente. Drain immediately and rinse under cold water. Set aside.
2. Whisk fish sauce lime juice honey sesame oil grated ginger and minced garlic in a small bowl. Set aside.
3. Combine cooled noodles cilantro sliced red chili and chopped peanuts in a large bowl.
4. Pour dressing over noodle mixture and toss thoroughly. Set aside.
5. Pat salmon dry with paper towels and season lightly with salt.
6. Heat rapeseed oil in non-stick skillet over medium-high heat until shimmering.
7. Place salmon skin-side down and cook 3 to 4 minutes until skin turns golden and crisp.
8. Flip salmon and cook 3 to 4 minutes more for medium doneness.
9. Transfer salmon to plate and brush top generously with crispy chili oil.
10. Divide noodle salad between two plates. Top each with a salmon fillet.
11. Serve immediately while salmon skin stays crackling.
- wok
- non-stick skillet
- whisk
- small bowl
- large bowl
- cutting board
- knife
- spoon
- spatula
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.