Salmon Vermicelli Salad

This salad is so refreshing and light. Feel free to get creative with the herbs on this one – I would just recommend to keep the fresh mint! To speed up prep time I used my spiralizer to julienne the cucumber and carrots. A mandolin would also work well for this salad if you have one. P.s. while I was eating this I thought it would have been amazing with cashews also

Salmon Vermicelli Salad

Cook time: 25 minutes
Prep time: 20 minutes
Total Time: 45 minutes
Yield: 6 servings

INGREDIENTS

For the Herbed Salmon

• ¾ lb/ 350g salmon filet

• Salt and pepper to taste

• 1 tablespoon mayonnaise

• 1/8 teaspoon cumin

• 1/8 teaspoon coriander

• 1 tablespoon fresh mint, chopped

• 1 tablespoon fresh basil, chopped

• 1 tablespoon fresh cilantro, chopped

For the Herbed Asian Dressing

• Handful fresh mint

• Handful fresh basil

• Handful fresh cilantro

• ½ a jalapeno, seeded

• Juice of 2 limes

• Zest of ½ a lime

• ½ cup extra virgin olive oil

• 1 tablespoon rice wine vinegar

• 1 tablespoon fish sauce

• 2 teaspoons of honey or white sugar

For the Vermicelli Salad

• 300 g rice vermicelli noodles

• 3 cups romaine lettuce, torn into bite-sized pieces

• 1 cucumber, julienned

• 2 carrots, julienned

• ¼ red onion, finely sliced

• 1 mango, cubed

• 1 avocado, cubed

• 2 handfuls bean sprouts

DIRECTIONS

Preheat oven to 400 F. Season the salmon filet with salt and pepper and place on a lined baking sheet. Combine remaining ingredients “for the salmon” in a small mixing bowl. Spoon the mixture over top of the salmon, distributing in an even layer. Bake for ~15-20 minutes (depending on thickness) or until the salmon flakes easily with a fork. Let salmon cool and then flake into bite sized pieces.

Place the vermicelli noodles in a heatproof bowl and cover with boiling water. Let the noodles sit in the hot water for 4 minutes, drain them and the run cold water over top to stop them from overcooking. To prevent the noodles from sticking together you can drizzle them with some olive oil.

In a food processor or with an immersion blender combine all dressing ingredients until smooth. Toss the flaked salmon with the salad ingredients, add the dressing and serve.