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