Salmon and Rice Noodle Warm Salad

Salmon and rice noodle warm salad

Photo by Cristina Gonzalez

I have just returned from Spain… 5 amazing weeks of sun, family, friends and good food… what else can anyone hope for on a good holiday?

Came back loaded with ideas but somehow craving Asian food… what? And on the healthy side if I might; the days of endless tapas and chorizo loaded subs are gone… for the time being anyway… but let’s not despair, let’s make it fun, easy and tasty; smiles all around! That is exactly what I need… God, it is hard coming back from holiday… But I must confess, I am happy to be home and back in my kitchen… it is all about the small things, even if everything else fails, I can always fold back to my stove and my chopping board ;0) and whip up something amazing to save the day, yep I am simple like that.

Here is something seriously good, super healthy (or as healthy as I can bear on my post-vacation blues)  and easy to prepare; I like using the microwave to cook fresh salmon, it is quick and the salmon retains all its juiciness not to mention you get zero fishy odors floating in your home. You can add any veggies you have handy, but it wouldn’t hurt to give the dish some true Asian flair… just for a change.

Mmmm… I just remembered these super-tasty meatballs smothered in a thick tomato sauce I tried in a tapas bar back home… oh well I guess the Asian crave is over!

Salmon and rice noodle warm salad

Salmon and rice noodle warms salad

Salmon & rice noodles warm salad

Photo by Cristina Gonzalez

Salmon and Rice Noodle Warm Salad

Yield: 4 Servings

Ingredients

  • 130g (4.5oz) dried stick rice noodles
  • oil spray
  • 100g (3 oz) bean sprouts
  • 3 x Shanghai Bok Choy (baby bok choy)
  • 150g (5oz) Snow peas
  • 700g (1.5 lb) fresh salmon fillets (skin on)
  • Salmon Glaze
  • 2 teaspoons soy sauce
  • 2 teaspoons crushed ginger
  • 1 tablespoon sweet chili sauce
  • squeeze of lemon
  • Dressing
  • 2 teaspoons sesame oil
  • 2 teaspoons rice vinegar (or white wine vinegar)
  • 1 tablespoon lemon juice
  • 1 teaspoon crushed ginger
  • 1/2 teaspoon crushed garlic
  • 3 tablespoons soy sauce
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon honey
  • To Serve (optional)
  • sesame seeds
  • lemon wedges
  • crispy shallots (sold in Asian Markets) or the Asian supermarket section

Directions

  1. Cook noodles according packet directions. Drain and spray with some oil (to prevent them from sticking to each other) tossing them carefully. Set aside
  2. Steam, boil or microwave your vegetables until crisp tender. Reserve
  3. Mix salmon glaze ingredients in a small bowl
  4. Place salmon on a microwave-safe tray sprayed with oil. Top with glaze. Cover with cling film, poke a couple of holes and cook in the microwave for 2 - 3 minutes (or until the salmon has just turned soft pink; you want the salmon just cooked to retain maximum juiciness) Cool salmon slightly. Pick salmon flesh discarding bones & skin. Set aside and reserve all juices in a small jug
  5. Add all the dressing ingredients to the small jug with the salmon juices reserved. Stir to combine
  6. To Serve
  7. Place some rice noodles in the bottom of 4 plates, top with warm cooked vegetables and salmon chunks. Drizzle with the dressing. Scatter some sesame seeds and crispy shallots on top
http://www.danceofsaucepans.com/salmon-rice-noodle-warm-salad/

Niçoise Salad

 

Niçoise Salad

Photo by Cristina Gonzalez

I am a salad lover; even-though this is the first salad on my blog, I confess I have salad for lunch almost every workday? And I don’t seem to get tired of it; my work colleagues initially looked at me with pity, awww a bit of “rabbit food”… bless her… But we are not talking about a sad lettuce leaf and some awful store-bought dressing, I am talking about variety, beautiful fresh ingredients accompanied by gorgeous proteins like poached salmon, smoked chicken or big chunks of good quality tuna in olive oil… after my colleagues finally realized my salads where not just “rabbit food”, I started to get jealous stares at lunch time, while they munched on some horrible greasy burgers…

Nicoise Salad

Photo by Cristina Gonzalez

I started making Niçoise salad after my 6 month stay in Paris, almost a couple of decades ago (wow, scary thought…) My time in Paris wasn’t all that glamorous, was more fun than anything else; I was young, worked at Eurodisney, didn’t have a lot of money and the one I had was dedicated exclusively to visit every single corner of the city, so I never got the chance to even get a glimpse of a proper French restaurant to my dismay; but I eat plenty of street food and I developed a taste for pastries, ham & melted cheese crêpes and Niçoise Salad.

 

Nicoise-Salad

Photo by Cristina Gonzalez

This salad it is really easy to make, prepare your ingredients, put salad dressing in screw top jar, give it a shake and you are good to go. You can make a double batch of boiled eggs, potatoes and beans and whip up a couple of nutritious lunches, packed with flavour… French cafe style… voilà!

NIÇOISE SALAD

Yield: 4 Servings

NIÇOISE SALAD

Ingredients

  • 250g (8 oz) baby new potatoes (I used Perlas)
  • 155 (5 oz) round green beans, trimmed
  • 2-3 medium free range eggs
  • 155g (5 oz) cherry tomatoes (4-5 per person) halved
  • 1 tablespoon drained capers
  • 16 Greek Kalamata olives
  • 2 x 185g (2 x 6 oz) tuna cans in olive oil, drained and flaked
  • baby cos lettuce
  • 8 anchovies in oil, drained (optional)
  • Dressing
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar (or any other vinegar you like)
  • 2 teaspoons grainy mustard
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt
  • freshly ground black pepper

Directions

  1. Boil potatoes until tender (check them with a toothpick) Cool and cut in half
  2. Heat some water in a medium pan to boil your eggs. Cook eggs lowering them slowly with a spoon in the water just before it boils, cook for about 6-7 minutes. Drain, cover with cold water and let them cool. Shell and cut in quarters. Set aside
  3. Boil trimmed beans in salted water until they start softening slightly (3-4 minutes, you want them to be cooked but retain some bite) Drain, refresh with cold water, dry and reserve
  4. To assemble salad, place lettuce at the bottom of the serving plates (or any other container you might fancy using) arrange on top the cooked potatoes & beans, tomatoes, boiled egg, capers, olives and tuna, finishing with a couple of anchovies if you are using
  5. Drizzle dressing on top of salad and serve
  6. Dressing: put all salad dressing ingredients in a screw top jar and give it a good shake to emulsify ingredients
http://www.danceofsaucepans.com/nicoise-salad/