Ramen Noodle Salad with Salmon
This Crunchy Ramen Noodle Salad with salmon is a unique version of the potluck classic salad with toasted almonds and a sweet Asian style dressing.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 6 servings
- 16 ounces salmon
- 1/4 cup slivered almonds
- 1 tablespoon sesame seeds
- 2 packages uncooked Ramen noodles seasoning discarded
- 1 package coleslaw mix
- 3 green onions diced
- 2 tablespoons fresh parsley
- 3 tablespoons cup rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1 tablespoons granulated sugar
- 1 tablespoon honey
- 3/4 cups vegetable oil
Preheat oven to 400 degrees. Arrange salmon in a large baking dish and season with a pinch of salt. bake for 16-18 minutes, or until cooked through. Transfer to a plate; remove skin and discard. Gently flake salmon apart and set aside.
Break uncooked Ramen noodles into small pieces (discard seasoning packets). Spread noodles, sesame seeds and almonds on a rimmed baking sheet and bake in the 400 degree oven for about 5 minutes or until golden. Set aside to cool while you prepare the rest of the salad.
Pour coleslaw mix into a large bowl, Stir in green onions and parsley
In a tightly sealed container, shake together oil, rice vinegar, soy sauce, sugar, honey and Worcestershire sauce, until well combined. Set aside until ready to serve.
When ready to serve, gently stir in salmon, ramen noodles, almonds and sesame seeds. Pour dressing over coleslaw mix and gently toss to coat completely.
Calories: 405kcal | Carbohydrates: 8g | Protein: 17g | Fat: 35g | Saturated Fat: 23g | Cholesterol: 42mg | Sodium: 397mg | Potassium: 461mg | Fiber: 1g | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 3.1mg | Calcium: 42mg | Iron: 1.4mg