- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2 tbsp
- lime juice
- 30 mL
- 2 tbsp
- soy sauce
- 30 mL
- 1 tbsp
- maple syrup
- 15 mL
- 1 tbsp
- sesame oil
- 15 mL
- 1 tbsp
- sriracha sauce
- 15 mL
- 2
- salmon fillet portions (5 oz/150 g)
- ½ lb
- rice vermicelli or your favourite long rice noodle
- 250 g
- ¼ cup
- natural smooth peanut butter
- 60 mL
- 3
- green onions, thinly sliced
- ½
- red pepper, seeded and thinly sliced
- 1 tbsp
- toasted sesame seeds
- 15 mL
Method
- Step 1
- Whisk together lime juice, soy sauce, maple syrup, sesame oil, sriracha sauce and ginger in large bowl. Set aside ¼ cup (60 mL) of mixture. Add salmon to large bowl of soy sauce mixture; toss to coat.
- Step 2
- Place large sheet of lightly greased foil on grill preheated to medium. Place salmon on foil. Close lid and grill 7 to 9 min., or until fish begins to flake and flesh is opaque. Remove salmon from grill. Set aside.
- Step 3
- Cook noodles according to package directions. Reserve ¼ cup (60 mL) of water used to cook noodles. Drain noodles, rinse with cold water and transfer to large bowl. Set aside.
- Step 4
- In bowl, whisk together peanut butter, reserved noodle cooking water and reserved ¼ cup (60 mL) soy sauce mixture. Pour over noodles; toss to coat. Flake salmon with fork and add to noodles, along with green onions and red pepper; toss gently. Garnish with toasted sesame seeds to serve.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 480
- Fat:
- 17 g
- Saturated Fat:
- 2 g
- Carbs:
- 63 g
- Fibre:
- 3 g
- Sugar:
- 6 g
- Cholesterol:
- 40 mg
- Protein:
- 21 g
- Sodium:
- 800 mg