Salmon & Rice Vermicelli Noodle Salad Recipe – Quick Asian Inspired Meal

Last Updated on 2 months by Neha Deshmukh

Salmon & Rice Vermicelli Noodle Salad Recipe – Quick Asian Inspired Meal

Hey everyone! If you’re anything like me, you’re always on the lookout for a meal that’s both healthy and quick. This Salmon & Rice Vermicelli Noodle Salad is exactly that – a vibrant, flavourful dish that comes together in under 30 minutes. I first made this when I was craving something light and fresh, and it’s been a weeknight staple ever since! It’s inspired by Asian flavours, but super easy to adapt to your own tastes. Let’s get cooking!

Why You’ll Love This Recipe

This salad is a winner for so many reasons. It’s packed with protein from the salmon, and the rice vermicelli makes it wonderfully light. The dressing is a delightful balance of sweet, sour, and savoury, and the fresh herbs really brighten everything up. Plus, it’s visually stunning – perfect for a casual dinner party or a satisfying lunch. Honestly, it just feels good to eat!

Ingredients

Here’s what you’ll need to make this delicious salad:

• 4 salmon fillets, each about 4oz (113g)
• 4oz (113g) rice vermicelli
• 1 carrot
• 2 green onions
• 1 red or green finger hot chili
• 2-3 sprigs fresh cilantro
• 1 Tbsp lime juice (approx. 15ml)
• 2 Tbsp soy sauce (approx. 30ml)
• 3 Tbsp vegetable oil (approx. 45ml)
• 2 tsp honey (approx. 10ml)
• Black pepper
• 1 Tbsp vegetable oil (for cooking salmon)
• Sesame seeds (optional, for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Rice Vermicelli: Also known as rice noodles, these are super thin and cook really quickly. You can find them at most Asian grocery stores, and increasingly in the international aisle of larger supermarkets. They come in nests or bundles – just break them up before cooking.
• Soy Sauce: I usually use a regular all-purpose soy sauce, but feel free to experiment! Dark soy sauce will give a richer colour and slightly sweeter flavour. Regional variations like Filipino soy sauce are also fantastic.
• Chili: The heat level of finger chilies can vary a lot. Start with a small amount and taste as you go. If you’re not a fan of spice, you can use a milder chili or even a pinch of chili flakes. Jalapeños work well too!
• Honey: I love using a good quality local honey for the dressing. If you’re vegan, maple syrup or agave nectar are great substitutes.

Step-By-Step Instructions

Alright, let’s get this salad on the table!

1. First, prepare the rice vermicelli according to the package instructions. Usually, this involves soaking them in hot water for a few minutes. Once they’re cooked, drain them well and rinse with cold water to stop the cooking process. Set aside to cool.
2. While the noodles are cooling, let’s make the dressing. In a small bowl, whisk together the lime juice, soy sauce, 3 Tbsp of vegetable oil, honey, and a generous grind of black pepper. Taste and adjust the seasoning as needed – maybe a little more lime juice for tang, or honey for sweetness? Reserve 1 Tbsp of the dressing for the salmon.
3. Now, let’s build the salad base. In a large bowl, toss the cooled noodles with the grated carrot, sliced green onions, finely chopped chili, and chopped cilantro. Pour the remaining dressing over the noodles and toss gently to combine. You can also drizzle the dressing over individual portions later if you prefer.
4. Time for the salmon! Brush the salmon fillets with the reserved 1 Tbsp of dressing. Heat 1 Tbsp of vegetable oil in a non-stick pan over medium heat.
5. Cook the salmon for about 2 minutes per side for medium-rare, adjusting the cooking time to your preference. I like mine slightly pink in the middle, but cook it longer if you prefer it well-done.
6. Finally, plate the noodle salad and top with the cooked salmon fillet. Garnish with sesame seeds, if desired. And that’s it!

Expert Tips

• Don’t overcook the noodles! They should be tender but still have a slight bite.
• For extra flavour, marinate the salmon in the dressing for 15-20 minutes before cooking.
• If you’re short on time, you can use pre-shredded carrots.

Variations

This recipe is super versatile – feel free to get creative!

• Vegan Adaptation: Swap the salmon for firm or extra-firm tofu or tempeh. Marinate it in the reserved dressing before pan-frying or baking.
• Gluten-Free Adaptation: Use tamari instead of soy sauce.
• Spice Level: Adjust the amount of chili to your liking. My friend Priya loves to add a pinch of cayenne pepper for an extra kick!
• Quick Weeknight Meal: Use pre-cooked salmon fillets to save even more time.

Serving Suggestions

This salad is fantastic on its own, but it also pairs well with a side of steamed edamame or a light cucumber salad. A chilled glass of Riesling or a crisp lager would be the perfect drink pairing.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The noodles may absorb some of the dressing over time, so you might want to add a little extra lime juice or soy sauce before serving.

FAQs

Let’s answer some common questions:

• Is rice vermicelli the same as rice noodles? Not exactly! Rice vermicelli is a very thin type of rice noodle. Other rice noodles can be wider and flatter.
• Can I prepare the noodle salad ahead of time? Yes, you can! Just keep the salmon separate and add it right before serving.
• What is the best way to cook salmon for this salad? Pan-frying is quick and easy, but you can also bake or grill the salmon.
• Can I use a different type of fish? Absolutely! Tuna, cod, or even shrimp would work well.
• What can I substitute for honey in the dressing? Maple syrup, agave nectar, or even a little brown sugar are all good options.