How many of you moms out there get into a cooking rut? Feel like you are making the same things over and over? Can’t decide what to make and then just pick up something to bring home? That’s my feeling constantly. I also feel that if my kids aren’t going back for seconds with what I have made, then the dish isn’t satisfying. Lately, I have been trying to come up with some new recipes that are tasty, healthy, and satisfying. I have been leaning towards Asian recipes, and of course, I cook what I like! I recently discovered an author and culinary scientist Jessica Gavin. She has such a passion for food and promotes simple recipes that are delicious for the entire family. I found this recipe—sesame salmon with a rice noodle salad. Everyone absolutely loved it. It’s low-calorie, high-protein, and low-carb. I hope you enjoy it.
Sesame Salmon with Rice Noodle Salad
Sesame salmon served with a cold rice noodle salad. Crunchy cabbage and carrots tossed in a delicious honey lime dressing.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 4 servings
3 tablespoons sesame seeds toasted
1 tablespoon soy sauce
4 tablespoons lime juice freshly squeezed
2 tablespoons honey
2 tablespoons olive oil
Rice Noodle Salad-
3 ounces rice noodles Maifun (1 package)
1 cup cucumbers thinly sliced, seeds removed, 4-inch long slices or spiralized
1 cup carrots thinly sliced or spiralized
1 cup red cabbage thinly sliced
1 tablespoon cilantro roughly chopped
2 green onions stalks thinly sliced on a bias for garnish
kosher salt as needed
black pepper freshly cracked, as needed
24 ounces salmon fillets (four 6-oz pieces) skin removed
1 tablespoon lime juice
2 tablespoons honey
4 teaspoons sesame seeds for topping (2 tsp black and 2 tsp white seeds)
Toast sesame seeds in a small frying pan over medium heat, until light golden brown and fragrant, about 5 minutes.
Blend the toasted sesame seeds, soy sauce, lime juice, honey, and olive oil together until thick and creamy, about 1 minute on high setting.
Pour into a small container and refrigerate until ready to use.
Rice Noodle Salad-
In a medium-sized pot, boil noodles uncovered for about 3 minutes, or until tender. Do not overcook. Noodles may become too soft and mushy.
Drain immediately and transfer noodles to a colander.
Rinse noodles with cool water for a few seconds and allow excess water to drain.
In a large bowl, toss together the sliced cucumbers, carrot, red cabbage and cilantro.
Add 2 cups of the cooked noodles to the bowl, and gently toss to combine. Set aside while you prepare the salmon.
Set oven to “broil” and allow to heat while you prepare the salmon.
In a small bowl, combine the honey and lime juice together. Set aside.
Place the salmon fillets on a large foil-lined baking sheet lightly coated with oil to prevent sticking, and sprinkle fillets with salt and pepper.
Drizzle the honey lime sauce over each piece of salmon.
Sprinkle about 1 teaspoon of sesame seeds, or enough to cover the top of each fillet.
Cook in the preheated oven on the lower middle shelf, for about 8 to 10 minutes, or until the salmon is just cooked, the flesh is flaky but not dry, and the sesame seeds are lightly toasted.
Remove from the oven and allow to cool.
To Serve: Remove the sesame dressing from the refrigerator and stir to combine if needed. Add to the rice noodle mixture and toss until evenly coated. Place equal portions of the rice noodle salad in the center of 4 plates. Top noodle salad with a piece of salmon and garnish with green onions. Enjoy!
Calories: 387kcal | Carbohydrates: 35g | Protein: 37g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 83mg | Sodium: 621mg | Potassium: 239mg | Fiber: 2g | Sugar: 19g | Vitamin A: 125% | Vitamin C: 35% | Calcium: 4% | Iron: 4%