Orange Soy Salmon and Rice Noodle Salad
Orange Soy Salmon and Rice Noodle Salad
Photography by Jeff Coulson

Orange Soy Salmon and Rice Noodle Salad

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.?

By Anne-Marie White and The Test Kitchen

Source: Canadian Living Magazine: February 2014

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size Makes 6 servings


  • 1 1bulb fennel
  • 2 tsp 2tspextra-virgin olive oil
  • 4 4carrotcarrots, sliced
  • 2 tbsp 2tbspsodium-reduced soy sauce
  • 4 tsp 4tsporange marmalade or jam
  • 675 g 675gskinless salmon filletsalmon fillets, (about 6)
  • 1 1pkg (225 g) rice stick noodles, (1/2 inch/1 cm thick)
  • 1 tsp 1tspgrated orange zest
  • 1/4 cup 1/4cuporange juice
  • 3 tbsp 3tbspchopped fresh parsley
  • 1 tbsp 1tbspminced fresh ginger
  • 1 tsp 1tspsesame oil
  • 1 tsp 1tspunseasoned rice vinegar
  • 3 3cloves garlic, minced
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Trim 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 Information Per serving: about

cal 388 pro 22g total fat 14g sat. fat 3g
carb 43g dietary fibre 4g sugar 6g chol 55mg
sodium 329mg potassium 677mg

% RDI:

calcium 5 iron 9 vit A 88 vit C 30
folate 25
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