Vietnamese Noodle Bowl with Salmon

Serves 6

Ingredients:

1 lb skinless/boneless salmon fillet
6 T brown sugar
6 T thai fish sauce
1 T minced garlic
2 ½ limes ea divided
¾ c ¼” x 1″ sticks peeled, seeded cucumber
¾ c ¼” x 1″ sticks peeled carrot
6 T ea chopped fresh mint, fresh cilantro, thin bias cut green onion
1 T seeded minced jalapeños
9 c Vermicelli rice noodles

Procedure:

1. Cut salmon into ¾” cubes. In ziptop bag, combine 3 T ea brown sugar & fish sauce & ½ T garlic. Add salmon cubes & toss to coat. Refrigerate 30 mins.
2. Sauce: combine remaining fish sauce, brown sugar & garlic, & 3 T lime juice. Stir until sugar has dissolved.
3. Prepare vegetables & herbs.
4. Cook noodles according to package directions. Drain salmon; sauté in hot nonstick pan.
5. Add 1 ½ c warm noodles to each bowl. Top with 2 ½ oz salmon, 2 T ea cucumber & carrot, 1 T ea mint, cilantro, jalapeño & green onion, & 1 lime wedge. Drizzle with dressing; serve immediately.

Written By Denise Simmons, Corporate Executive Chef

September 1, 2022

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