1¼ pounds skinless salmon fillet, cut into 4 equal portions
½ teaspoon kosher salt
½ cup roughly chopped roasted, salted peanuts
¼ cup thinly sliced scallions
Sat fat 5g
How to Make It
Cook the noodles according to the package directions; drain and rinse.
Combine the vinegar, sesame oil, and 3½ tablespoons of the canola oil in a large bowl. Add the noodles, snow peas, and carrots; toss to combine.
Heat the remaining canola oil in a large nonstick skillet over medium-high. Add the salmon and sprinkle with the salt; cook 1 minute. Reduce heat to medium-low; cook until golden brown on the bottom and mostly cooked through, about 4 minutes. Turn and cook 2 minutes. Transfer to a plate; let cool slightly.
Divide the noodles evenly among 4 plates. Top with the salmon and sprinkle evenly with the peanuts and scallions.
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