4 ounces soba buckwheat noodles or whole-wheat spaghetti, (I used Fettuccini)
5 ounces asparagus, cut in thirds (I used sugar snap peas because asparagus wasn't in season)
1 (6-oz) salmon fillet, skin off, cut into 8 pieces
1 tablespoon toasted sesame oil
Zest and juice of 1-2 limes (3 TBSP juice)
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
4 ounces cucumber, skin on, cut into medium pieces
1/2 small avocado, cut into bite-size pieces
Directions1. Cook the noodles in boiling water until soft (about 6 minutes for soba, 8 for spaghetti). Transfer with tongs to a strainer. Add asparagus to same boiling water. Cook until al dente (about 2 minutes); rinse under cold water.
2. Heat a grill pan or skillet over medium-high heat. Coat lightly with cooking spray. Cook the salmon until cooked through, turning pieces (about 2-3 minutes per side). Reserve.
3. Make the vinaigrette: Whisk together sesame oil, lime zest and juice, and salt and pepper in a small bowl. Combine the noodles, asparagus, and vinaigrette in a medium serving bowl.
4. Add the cucumber and avocado; toss to coat. Just before serving, add salmon. Serve warm or at room temperature, or make up to 4 hours ahead and keep refrigerated in an airtight container.
This was a delicious noodle salad. I lost this recipe for awhile, and was searching for it online- there are some other similar great looking recipes online I will have to try.
Serving Size: 2 1/4 c
Servings Per Recipe: 2
Amount per Serving:
Total Calories 492, Total fat 21.9 g, Saturated fat 3 g, Sodium 783 mg, Carbohydrate 47 g, Dietary Fiber total 7 g, Protein 29 g