Rejuvenating Vietnamese Salmon Cucumber Noodle Bowl
This Rejuvenating Vietnamese Salmon Cucumber Noodle Bowl is an energizing and healthy meal that combines succulent salmon with crisp cucumber noodles, a zesty citrus ginger dressing, and fresh herbs for a Paleo-friendly dish.
Allergens
Fish, Soy
Ingredients
- 2 salmon fillets
- 1 large cucumber
- 4 oz rice noodles
- 2 tbsp olive oil
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
- Slice the cucumber into thin rounds using a mandoline slicer or sharp knife.
- Heat olive oil in a pan over medium heat. Season salmon fillets with salt and pepper, then cook for 4 5 minutes per side, or until cooked through. Remove from pan and set aside.
- In a small bowl, whisk together ginger, lime juice, honey, and soy sauce to create the dressing.
- Combine cucumber slices, noodles, cilantro, and green onions in a large bowl. Toss with dressing until evenly coated.
- Plate the salad, placing salmon fillets atop each serving of noodle salad.
Chef’s Insight
This dish is an excellent source of lean protein, complex carbohydrates, and essential vitamins and minerals, making it a perfect meal for Paleo diets and active lifestyles.
Notes
Adjust the seasoning to your preference, adding more salt or soy sauce as needed.