Mango and salmon. You either love it or hate it.
I adore the flavour combination. That smooth, cool texture of fresh salmon paired with a burst of sweet mango… eek it just makes my taste buds jump up and down in excitement.
Whether it be a simple mango sushi roll (yum) or a freshly cooked fillet of salmon with some sort of mango salsa (double yum), the two just work together. A West Coast version of PB&J.
Smoked salmon adds another flavour layer, giving that sweet and smooth combination a hint of smokiness that’s just divine.
Naturally they go so well in a cool, spring-inspired salad.
I realize it’s only March, but I am mentally DONE with winter and am excited for the official spring bells to chime. There’s no shame in busting out some fresh, light recipes to prepare for the lighter weather. Bring it on!
This salad is packed with fresh veggies, so it’s heart-healthy and bound to put a spring (see what I did there?) in your step.
Think:
– chewy rice noodles
– crunchy carrot
– juicy cucumber
– fresh, sweet mango
– cool smoked salmon
– topped off with a tangy yet sweet soy sauce vinaigrette.
This would be the perfect recipe to use a spiralizer on your carrots and cucumbers. Are any of you into this spiralizer trend? I’ve always been intrigued, but put off by the size of the things. An actual spiralizer machine seems like one of those over-the-top, excessive things that you buy when you have oodles of extra room in your kitchen cupboards. I am very limited with my space…
If you have a spiralizer, bust it out for this recipe! BUT, if you don’t have one (like me) use a julienne peeler. The veggies won’t be as curly as if done by a spiralizer, but they’ll taste just the same. I bought a julienne peeler on a whim and my veggie game has never been the same. It is A. Maze. Ing.
This post is not sponsered by this julienne peeler, I just wanted to share how great it is. Use it to julienne veggies, zest lemon peel, make crispy potato shoestring fries (WHY HAVEN’T I DONE THIS YET)…. Why did it take me so long to be introduced to such a simple thing? The time I save cutting and peeling and chopping my veggies into thin, long, even strands is insane. What used to take me 10 minutes now takes me 10 seconds.
Anyway. This salad.
Let’s all petition against winter!
| Mango Salmon Rice Noodle Salad | Print |
- Salad:
- 150 g vermicelli rice noodles
- 2 large carrots, peeled and julienned
- ½ of a cucumber, julienned
- 200 g smoked salmon
- 1-2 large mangos, peeled and diced
- .
- Soy Sauce Vinaigrette:
- ½ Tbs sesame oil
- 2 Tbsp soy sauce
- 1 tsp honey
- 2 Tbs rice vinegar
- 3 Tbsp canola oil
- .
- Sesame seeds, to serve (optional)
- Add rice noodles to a large pot of warm water, and soak until softened. Stir to break up the noodles; drain, rinse with cold water, then toss with a drizzle of sesame oil to keep noodles from sticking together.
- Divide rice noodles into bowls and top with carrots, cucumber, smoked salmon, and mango.
- To make dressing: whisk together the the sesame oil, soy sauce, honey, and vinegar. Add the oil slowly, whisking until emulsified. Drizzle over salad and serve with a sprinkling of sesame seeds.
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