Sesame Ginger Salmon Salad
Prep ahead and refrigerate dressing in the Cruet; it will keep well up to one week. Buy pre-chopped matchstick carrots. You can find them in the fresh produce section of most grocery stores.
Perfectly Balance Your Plate
This is a perfectly balanced plate.
1⁄2 pkg (14 oz/400 g) rice noodles
4 cups boiling water
2 tbsp Sesame Ginger Dressing Mix orPoke Bowl Dressing Mix (Pack of 3)
3 tbsp low sodium soy or tamari sauce
1⁄3 cup oil
1⁄2 cup rice vinegar
3 cups sugar snap or snow peas
1 bell pepper
2 cans (7.5 oz/213 g each) unsalted salmon
2 cups shredded red cabbage or coleslaw mix
2 cups matchstick carrots
Toppings (optional): Chili Flakes & Garlic Topper, cashews or almonds, sliced avocado
- In a Round or Multipurpose Steamer, combine noodles and boiling water. Ensure noodles are completely submerged. Let stand for 6 min or until tender, stirring occasionally. Drain and rinse under cold water. Shake off excess water as best you can.
- Meanwhile, in a Cruet, combine dressing mix, soy sauce, oil, and vinegar. Secure lid; shake to mix. Dressing makes about 1 cup.
- Coarsely chop peas. Thinly slice pepper into strips. Drain salmon.
- To serve, arrange noodles, peas, pepper, cabbage, and carrots in a large serving bowl. Break chunks of salmon on top. Add toppings, if desired. Drizzle with 1⁄2 cup dressing; refrigerate remainder for use another day.
Per serving: Calories 480, Fat 16 g (Saturated 2.5 g, Trans 0 g), Cholesterol 45 mg, Sodium 390 mg, Carbohydrate 56 g (Fibre 5 g, Sugars 7 g), Protein 26 g.
For a nutty, creamy dressing, whisk in 1 tbsp natural creamy peanut butter or tahini.