Thai Salmon & Coconut Noodles

coconut sambal sauce, peanuts, rice noodles

STARS

Roast flaky salmon with lemongrass and serve over tender rice noodles tossed with red bell peppers, slivered carrots, fresh basil leaves, and coconut-sambal sauce. Add a few roasted peanuts over the top for crunch.

Difficulty Level

Total Time: 4 hours and 30 minutes

Active Time: 20 minutes

Ingredients

Lemongrass Marinated Salmon

2 garlic cloves, peeled
1 inch fresh ginger, chopped
1 teaspoon ground turmeric
2 tablespoons hoisin sauce
1 tablespoon sugar
1 teaspoon fish sauce
3 makrut lime leaves
1/2 cup canola oil
2 lemongrass stalks, minced
4 6-ounce salmon fillets

Coconut Lime Sauce

1 15-ounce can coconut milk
3 tablespoons sambal oelek
1 tablespoon fish sauce
1 teaspoon sugar
1/4 cup canola oil
Zest from 2 lemons
Juice from 1 lemon
1 tablespoon rice wine vinegar
1 tablespoon minced ginger
Salt and pepper to taste

Serving

12 ounces thin rice noodles
1 cup mung bean sprouts
1 cup carrot matchsticks
1 red bell pepper, diced
8 Thai basil leaves
1/4 cup crushed roasted peanuts

Directions

In a blender, combine all of the lemongrass marinade ingredients until smooth. Coat the salmon with the marinade and marinate for 4-12 hours.

Preheat the oven to 400°F.

In a blender, purée all of the coconut lime sauce ingredients until smooth. Season to taste.

Remove the salmon from the marinade, discarding excess marinade, and place on a baking sheet. Roast for 8-12 minutes, until cooked through.

Bring a large pot of water to a boil, remove the pot from the heat, and add the noodles. Let the noodles soak until tender, about 5-10 minutes. Drain.

Toss the cooked rice noodles with the bean sprouts, carrots and bell pepper and divide between plates. Top with salmon fillets, coconut lime sauce, Thai basil leaves and peanuts.