Spicy noodle salmon salad

6 servings

Ingredients

Quantity Ingredient
½ pounds Thin noodles
¼ cup Rice Vinegar
2 tablespoons Low-sodium soy sauce
4 teaspoons Ginger root, minced
1 tablespoon Sesame Oil
1 Clv Garlic, minced
½ teaspoon Granulated sugar
½ teaspoon Hot pepper sauce
1 cup Carrot, julienned
1 cup Snow peas, trimmed
1 Sweet red pepper, in thin slices
1 (7.5 oz) Pacific salmon
Sesame seeds
Calories: 384.9 Total Fat (g): 13.3
Protein (g): 222 Saturated Fat (g):
Sodium (g): 591.4 Cholesterol (mg):

Directions

Description:

This is a wonderful salad for luncheon, buffet or summer supper. Use penne, corkscrew, shaped pasta or any thin noodles.

Instructions:

Cook pasta in a large pot of boiling water until tender but firm; drain. Rinse thoroughly under cold running water; drain.

In a salad bowl, combine vinegar, soy sauce, ginger root, sesame oil, garlic, sugar and hot pepper sauce. Add noodles and toss. Add carrots, peas, pepper and salmon (including juices); toss again.

Sprinkle with sesame seeds.

Source/Author: B.C. Salmon Marketing Council / type Bob Shiells Nutrition: per: Serving

: Carbohyrates (g): 44⅖ Notes:

To make your own low-sodium soy sauce, mix 1 tbs regular soy sauce with 1 tbs water.

Submitted By BOB SHIELLS On 08-07-95

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