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1
Preheat an oven to 400 degrees.
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2
Bring a saucepan 2/3 full of water to a boil.
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3
Add the carrots and cook for 30 seconds.
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4
Using a slotted spoon, scoop out and immerse in a bowl of ice water to stop the cooking.
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5
Repeat with the snow peas, cooking them for 1 minute; set aside.
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6
Remove and discard any errant bones in the salmon.
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7
Place the salmon in a small roasting pan and bake until opaque throughout, about 12 minutes.
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8
Let cool, then shred into bite-size pieces.
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9
Bring a large pot of water to a boil.
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10
Add the noodles, stir, and cook until barely tender and still firm, about 7 minutes.
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11
Drain and rinse under cold running water until cooled.
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12
Drain well, place in a large transportable bowl, and toss with 1 tablespoon canola oil to keep the noodles from sticking together.
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13
In a small bowl, whisk together the 1/4 cup canola oil, sesame oil, vinegar, lime juice, honey, garlic, ginger, chopped basil and mint, and salt and pepper to taste.
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14
Pour the dressing over the noodles and toss to coat.
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15
Add the carrots and snow peas and toss again.
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16
Carefully toss in the salmon, keeping the pieces intact.
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17
Taste and adjust the seasonings.
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18
Garnish with mint and basil sprigs.
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19
Cover and keep chilled until ready to serve.
