A bright, citrusy sauce and tender veggies make this salmon and noodle salad a fresh-tasting dinner option. Marmalade or jam with minimal added sugar works best for this dish, so look for a spread sweetened with fruit juice only.?
- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2014
- 1 fennel
- 2 teaspoons extra-virgin olive oil
- 4 carrots sliced
- 2 tablespoons sodium-reduced soy sauce
- 4 teaspoons orange marmalade or jams
- 675 g skinless salmon fillets (about 6)
- 1 rice stick noodles (1/2 inch/1 cm thick)
- 1 teaspoon grated orange zest
- 1/4 cup orange juice
- 3 tablespoons chopped fresh parsley
- 1 tablespoon minced fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon unseasoned rice vinegar
- 3 cloves garlic minced
MethodTrim tops off fennel and discard; core and thinly slice fennel. In large nonstick skillet, heat olive oil over medium heat; cook carrots and fennel, stirring often and adding up to 2 tbsp water if carrots are browning too quickly, until softened, about 25 minutes. Transfer to bowl; let cool.
Meanwhile, in separate bowl, stir 1-1/2 tsp of the soy sauce with orange marmalade; add salmon, turning to coat. Bake on parchment paper–lined rimmed baking sheet in 400F (200C) oven until fish flakes easily when tested, about 10 minutes. Let cool; using fork, break into large chunks.
In large saucepan of water, cook rice noodles according to package directions. Drain; rinse under cold water. Drain again.
In large bowl, whisk together remaining soy sauce, orange zest, orange juice, parsley, ginger, sesame oil, vinegar and garlic. Add noodles, carrots, fennel and salmon; toss to coat.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 329 mg
- Sugars 6 g
- Protein 22 g
- Calories 388.0
- Total fat 14 g
- Potassium 677 mg
- Cholesterol 55 mg
- Saturated fat 3 g
- Total carbohydrate 43 g
- Iron 9.0
- Folate 25.0
- Calcium 5.0
- Vitamin A 88.0
- Vitamin C 30.0