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| Recipe Name | Crispy-Skin Salmon with Vegetable Noodle Salad |
| Description | 4 servings |
| content | 1/2 pound dried Chinese egg noodles or 14 ounces fresh noodles
2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice, plus wedges for serving
1 teaspoon sugar
1 teaspoon balsamic vinegar
1/2 teaspoon Asian sesame oil
1/2 European cucumber - peeled, seeded and finely julienned
1 cup julienned daikon
2 scallions, thinly sliced
1 small hot red chile, thinly sliced
2 tablespoons cilantro leaves
1 tablespoon extra-virgin olive oil
Four 8-ounce salmon fillets with skin
Salt and freshly ground pepper
1. In a large pot of boiling salted water, cook the dried noodles until al dente, about 5 minutes. Drain and cool under running water. Shake the noodles dry.
2. In a medium bowl, combine the soy sauce, lime juice, sugar, vinegar and sesame oil and stir until the sugar is dissolved. Add the noodles, cucumber, daikon, scallions, chile and cilantro and toss. Transfer the noodle salad to plates.
3. In a large skillet, heat the olive oil until almost smoking. Season the salmon with salt and pepper and cook over moderately high heat, skin side down, until browned and crispy, about 3 minutes. Turn and cook until browned and crusty and slightly rare in the center, about 3 minutes longer. Place the salmon skin side up on the noodle salad and serve with the lime wedges. |
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