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Prep Time
10 mins
Total Time
30 mins


2 tbsp
lime juice
30 mL
2 tbsp
soy sauce
30 mL
1 tbsp
maple syrup
15 mL
1 tbsp
sesame oil
15 mL
1 tbsp
sriracha sauce
15 mL
salmon fillet portions (5 oz/150 g)
½ lb
rice vermicelli or your favourite long rice noodle
250 g
¼ cup
natural smooth peanut butter
60 mL
green onions, thinly sliced
red pepper, seeded and thinly sliced
1 tbsp
toasted sesame seeds
15 mL


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.


Substitute almond butter for peanut butter or 1 tbsp (15 mL) sliced fresh red chilies for sriracha sauce.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
17 g
Saturated Fat:
2 g
63 g
3 g
6 g
40 mg
21 g
800 mg
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