Sriracha Salmon and Low-Carb Asian Noodle Salad
Recipe by @holdmyglutenfreebeer
Ingredients:
1 Pack Ready-To-Eat Angel Hair
1/4 Carrots
1/2 Cucumber
2 Radishes
1 Scallions
1 Red Chili
1 Creamy Avocado
1 Coho Salmon
Cilantro
Chili Dressing:
¼ Cup coconut aminos
2 T rice vinegar
1 T sesame oil
1 T fish sauce
3 T Asian chili sauce
Fresh lime juice to taste
Directions:
1.) Prepare the noodles as instructed in the package.
2.) Cut the veggies and toss them in with the noodles.
3.) Mix in the chili dressing ingredients and drizzle over the noodles and vegtables.
4.) Garnish with cilantro and avocado.
5.) Gently sous vide the salmon at 110F for 45 minutes because it comes out so flaky and tender.
6.) Place the salmon a top everything.
Ingredients:
1 Pack Ready-To-Eat Angel Hair
1/4 Carrots
1/2 Cucumber
2 Radishes
1 Scallions
1 Red Chili
1 Creamy Avocado
1 Coho Salmon
Cilantro
Chili Dressing:
¼ Cup coconut aminos
2 T rice vinegar
1 T sesame oil
1 T fish sauce
3 T Asian chili sauce
Fresh lime juice to taste
Directions:
1.) Prepare the noodles as instructed in the package.
2.) Cut the veggies and toss them in with the noodles.
3.) Mix in the chili dressing ingredients and drizzle over the noodles and vegtables.
4.) Garnish with cilantro and avocado.
5.) Gently sous vide the salmon at 110F for 45 minutes because it comes out so flaky and tender.
6.) Place the salmon a top everything.
