Thai Noodle Salad with Glazed Salmon
Remember when I shared this seared sockeye salmon with green chile adobo sauce (one of my most favorite recipes to date)? Well, I’m back to share an equally tasty, completely different salmon recipe.
As I mentioned in that post, I’m thrilled to be partnering with Copper River salmon this year to talk all things sustainable, wild Alaskan salmon. It is a topic that I feel incredibly passionate about, and one that I’m honored to be able to share on this platform.
Exactly one month from today, I’ll be starting the long journey to Cordova, Alaska to meet small fisherman families represented by Copper River, explore the wilderness of Alaska, and harvest wild sockeye salmon straight from the source. I can hardly wait.
I have a strong inkling it will be one of those life-changing trips and I cannot wait to share the experience with you! In the meantime, let’s chat all things Thai noodle salad and glazed salmon.
Salmon’s rich and robust flavor profile stands up so well to Asian flavors and ingredients, and I couldn’t help but go in that direction with today’s recipe.
This recipe was prepared with Prince William Sound sockeye salmon, which is harvested during the months of June and July from glacial fed waters. It is stunningly deep red in color (see picture below!), has a firm texture, and offers high levels of healthy omega-3 oils.
The salmon is brushed with a simple glaze comprising of roasted red chili paste. This paste, which is made from fried garlic, shallots, chilies, dried shrimp, and many other ingredients, is traditionally known as nahm prik pow.
You’d be able to find a more authentic version in any Asian super market or specialty store, but in a pinch, this Thai kitchen brand works well (and is what I used to create and test this recipe – so be mindful if using a different brand, as they may vary in intensity and strength!)
It is not a flavor that can be easily or equally duplicated by a substitute, so I don’t recommend leaving it out or substituting it with anything else! Despite the name, it is actually relatively mild in heat, so don’t be intimidated by the quantities shown in the recipe.
When diluted, it makes for a wonderful, EASY glaze for salmon fillets, as it’s slightly sweet flavor (palm sugar is a traditional ingredient of it) makes for great caramelization when pan-seared.
I chose to pair the glazed salmon with a Thai noodle salad made with dry rice noodles. The salad is flavored with all my favorite trifectas of Thai cooking: fish sauce (a must!), freshly squeezed lime juice, cilantro, basil (Thai is best), mint leaves, scallions, and chopped peanuts.
Many of the same ingredients that flavor my all-time favorite Thai dish, green papaya salad, but I digress.
My biggest tip: don’t be scared of fish sauce! It is salty and funky, and I love it. The more, the better in my humble opinion.
Thai Noodle Salad
Tips for Success:
Serving Size: 1
Amount Per Serving: Calories: 473 Total Fat: 27g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 47mg Sodium: 845mg Carbohydrates: 37g Fiber: 4g Sugar: 3g Protein: 22g