rice vermicelli or your favourite long rice noodle
natural smooth peanut butter
green onions, thinly sliced
red pepper, seeded and thinly sliced
toasted sesame seeds
Whisk together lime juice, soy sauce, maple syrup, sesame oil, sriracha sauce and ginger in large bowl. Set aside ¼ cup (60 mL) of mixture. Add salmon to large bowl of soy sauce mixture; toss to coat.
Place large sheet of lightly greased foil on grill preheated to medium. Place salmon on foil. Close lid and grill 7 to 9 min., or until fish begins to flake and flesh is opaque. Remove salmon from grill. Set aside.
Cook noodles according to package directions. Reserve ¼ cup (60 mL) of water used to cook noodles. Drain noodles, rinse with cold water and transfer to large bowl. Set aside.
In bowl, whisk together peanut butter, reserved noodle cooking water and reserved ¼ cup (60 mL) soy sauce mixture. Pour over noodles; toss to coat. Flake salmon with fork and add to noodles, along with green onions and red pepper; toss gently. Garnish with toasted sesame seeds to serve.
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