Asian Salad with Salmon and Snow Peas

Colorful, light and healthful. The simplicity of the ingredients make it a snap to prepare and the addition of fresh mint and basil impart a bright and refreshing flavor.

Ingredients

3/4 pound salmon filets
1 (16 ounce) package Chinese egg noodles
1 tablespoon vegetable oil
2 carrots, peeled and cut into matchstick strips
1/2 pound snow peas, trimmed and cut in half lengthwise

Dressing:
1/4 cup vegetable oil
1 tablespoon Asian sesame oil
1/4 cup rice wine vinegar
1 tablespoon fresh lime juice
2 tablespoons GOLDEN BLOSSOM HONEY
1 large clove garlic, minced
1 teaspoon fresh ginger, peeled and minced
2 tablespoons fresh mint, chopped
2 tablespoons fresh basil, chopped
salt and pepper to taste

Directions

Preheat oven to 400°.

Place salmon in a shallow baking pan that has been coated with non-stick cooking spray. Bake until cooked through, about 12-15 minutes. Remove from oven and let cool. Cut into bite-sized pieces.

Cook noodles in a large pot of boiling water for about 7 minutes. Drain and rinse under cold water. Drain well and toss with 1 tablespoon of vegetable oil. Set aside.

Boil water in a medium pan. Add carrots and boil for 1 minute. Remove carrots with a slotted spoon. Place in a large bowl filled with ice water. Add snow peas to the same pot of boiling water and cook for 1 minute. Remove to bowl of ice water. Drain carrots and snow peas, pat dry with a paper towel and set aside.

Whisk together all dressing ingredients. Pour over noodles and toss to coat. Add carrots and snow peas and toss. Add salmon pieces and very gently toss so that salmon does not break apart. Serve at room temperature or chill until ready to serve.

Serves: 4


golden blossom honey product