Asian Noodle Salad with Sesame-Crusted Salmon

Name: Asian Noodle Salad with Sesame-Crusted Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 packages (2 ounces each) rice vermicelli (bean threads); 4 salmon fillets (about 5 ounces each), skin and pin bones removed (see Notes); 1 tablespoon olive oil; Kosher or sea salt; 4 teaspoons white sesame seeds; 4 teaspoons black sesame seeds; 1/4 cup soy sauce; 1 tablespoon rice vinegar; 3 tablespoons Asian sesame oil; 2 teaspoons sugar; 2 teaspoons peeled and minced fresh ginger; 1 large carrot, peeled and julienned; 1 large stalk celery, julienned; 2 green onions, including green tops, cut into matchsticks; 1/2 cup packed fresh cilantro leaves

Servings: persons

3 packages (2 ounces each) rice vermicelli (bean threads)
4 salmon fillets (about 5 ounces each), skin and pin bones removed (see Notes)
1 tablespoon olive oil
Kosher or sea salt
4 teaspoons white sesame seeds
4 teaspoons black sesame seeds
1/4 cup soy sauce
1 tablespoon rice vinegar
3 tablespoons Asian sesame oil
2 teaspoons sugar
2 teaspoons peeled and minced fresh ginger
1 large carrot, peeled and julienned
1 large stalk celery, julienned
2 green onions, including green tops, cut into matchsticks
1/2 cup packed fresh cilantro leaves

1
Preheat the oven to 250F.
2
Line a rimmed baking sheet with parchment paper.
3
Soak the rice vermicelli in a large bowl of warm water until softened, about 20 minutes.
4
Drain well in a colander, shaking the colander a few times to make sure all the water is removed.
5
Rub each salmon fillet with olive oil and sprinkle lightly with salt.
6
On a small plate, combine the white and black sesame seeds.
7
Dip the top side of each salmon fillet in the sesame seeds and place on the prepared baking sheet, seed side up.
8
Bake the salmon until the fat between the layers begins to turn whitish and opaque and the fish flakes slightly, or an instant-read thermometer inserted in the center registers between 125 and 130F, about 20 minutes.
9
WHILE THE SALMON IS BAKING, MAKE THE SALAD: In a large bowl, combine the soy sauce, vinegar, sesame oil, sugar, and ginger.
10
Add the rice vermicelli and toss until the noodles are well coated with the dressing.
11
Add the carrot, celery, green onions, and cilantro.
12
Toss to combine.
13
When the salmon is done, divide the noodle mixture among 4 entree plates.
14
Place a salmon fillet in the center, on top of the noodles, and serve immediately.

999

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 packages (2 ounces each) rice vermicelli (bean threads), 4 salmon fillets (about 5 ounces each), skin and pin bones removed (see Notes), 1 tablespoon olive oil, Kosher or sea salt, and more.

Yes, Asian Noodle Salad with Sesame-Crusted Salmon falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!