Vietnamese-Style Lemongrass Salmon with Crispy Rice Noodle Salad
30min
45min
6
420
Chef's Note
For the most authentic flavor, look for Thai basil at Asian markets. If unavailable, regular basil will work but will provide a slightly different flavor profile. For extra crispy noodles, you can deep fry a portion of them instead of pan-frying.
Tags
Ingredients
2 pounds salmon fillets
3 stalks lemongrass stalks
4 cloves garlic cloves
2 inches fresh ginger
3 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar
3 tablespoons vegetable oil
8 ounces rice noodles
1 large cucumber
2 medium carrots
1 medium red bell pepper
1/2 cup fresh mint leaves
1/2 cup fresh cilantro
1/4 cup fresh Thai basil
2 cups bean sprouts
1/2 cup roasted peanuts
2 tablespoons rice vinegar
1 tablespoon sesame oil
4 stalks scallions
1 small red chili
Instructions
- 1
Trim the lemongrass stalks, remove the tough outer layers, and finely mince the tender white parts. You should have about 3 tablespoons.
- 2
In a food processor, combine the minced lemongrass, 4 minced garlic cloves, 2 tablespoons grated ginger, 2 tablespoons fish sauce, 1 tablespoon lime juice, 1 tablespoon brown sugar, and 2 tablespoons vegetable oil. Pulse until a paste forms.
- 3
Pat the 2 pounds of salmon fillets dry and place in a shallow dish. Spread the lemongrass paste evenly over the salmon, cover, and refrigerate for 20 minutes.
- 4
Meanwhile, prepare the dressing for the noodle salad by whisking together 1 tablespoon fish sauce, 1 tablespoon lime juice, 1 tablespoon brown sugar, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil in a small bowl. Set aside.
- 5
Bring a large pot of water to a boil. Add the 8 ounces of rice noodles and cook according to package directions until al dente (usually 3-4 minutes). Drain and rinse under cold water.
- 6
Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat. Add half of the cooked noodles in an even layer and cook without stirring for 3-4 minutes until the bottom becomes crispy. Flip and cook for another 2 minutes. Transfer to a plate and repeat with the remaining noodles.
- 7
Julienne the cucumber, carrots, and red bell pepper into thin matchsticks. Finely slice the scallions and red chili. Roughly chop the mint, cilantro, and Thai basil.
- 8
In a large bowl, combine the crispy rice noodles, prepared vegetables, bean sprouts, and herbs. Toss with the prepared dressing.
- 9
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 10
Remove the salmon from the marinade and place on the prepared baking sheet. Bake for 12-15 minutes, until the salmon is just cooked through and flakes easily with a fork.
- 11
Divide the noodle salad among 6 plates. Top each with a portion of the baked salmon.
- 12
Garnish with chopped roasted peanuts, additional herbs, and lime wedges if desired.
Nutrition Information (per serving)
420
32g
35g
18g
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