Makes:
6 servings
Utensil:
Smokeless Broiler
small mixing bowl
large mixing bowl
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Top this rice noodle salad with crunchy fresh vegetables and grill firm white fleshed fish, such as cod, tilapia, halibut or shrimp, seasoned with a Thai seasoning blend. Toss everything together as in the directions below or serve each ingredient in a separate bowl and have guests put together their own customized noodle bowl.
Saladmaster seasoning blends are limited edition.
8
ounces
dried rice vermicelli style noodles
(227
g)
1 1⁄2
pounds
cod or halibut filet
(680
g)
1 1⁄2
tablespoons
Thai seasoning blend
(41
g)
1
tablespoon
olive oil
(15
ml)
1⁄3
cup
fresh mint and basil leaves, chopped
(14
g)
4
scallions, white and green part, minced
2
cups
fresh bean sprouts
(96
g)
3
carrots, scrubbed and shredded, use Cone #2
1
cup
fresh snow peas, strings removed and sliced
1⁄4
cup
slivered almonds or peanuts, lightly toasted and chopped
(27
g)
fresh cilantro, chopped (optional)
Sauce
1⁄4
cup
coconut aminos
(60
ml)
1⁄4
cup
maple syrup or brown sugar
(81
g)
2
cloves garlic, shredded, use Cone #1
1
tablespoon
ginger, shredded, use Cone #1
(6
g)
2
tablespoons
fresh lime juice
(30
ml)
2
tablespoons
rice vinegar
(30
ml)
1
teaspoon
sea salt
(6
g)
Directions:
- Prepare rice noodles according to package directions. Set aside.
- Trim fish and cut into six 3-ounce portions. Transfer to a dish, brush both sides of each portion lightly with oil and sprinkle both sides with seasoning blend.
- Pour 1 quart water into bottom of broiler pan or until it reaches the marks stamped inside. Place grill rack onto broiler pan.
- Plug in cord to electrical outlet and preheat for about 5 minutes.
- Place seasoned fish portions, evenly spaced, onto grill rack and cook for 6 - 8 minutes on each side until cooked through.
- Carefully remove fish and transfer to a clean plate. Set aside.
- In a large bowl, mix together cooked and drained rice noodles, basil and mint, scallions, bean sprouts, carrots and snow peas.
- In a small bowl, mix together all sauce ingredients.
- Pour sauce over noodle mixture, add chopped almonds and toss gently to combine. Taste and adjust seasonings as necessary.
- To serve, place a portion of noodle mixture on plate, top with a portion of grilled fish and garnish with chopped fresh cilantro.
Tips:
- Substitute coconut aminos for tamari. Taste before adding extra salt.
- Add chopped cucumber or shredded zucchini.
- Serve noodles on top of chopped crunchy romaine lettuce.
- Substitute grilled fish for seasoned and grilled tempeh for a vegetarian/vegan entrée.
Calories:
370
Fat:
7g
Saturated Fat:
1g
Cholesterol:
56mg
Sodium:
674mg
Carbohydrate:
53g
Fiber:
4g
Sugar:
15g
Protein:
26g
Directions
Tips
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