I’m always looking for quick recipes to make during the week and this recipe was prepped and cooked within 30 minutes. We’re big fans of salmon and I love stopping at this specialty seafood store across the street from one of our offices. Everything I’ve bought from them is so fresh and everything tastes amazing.
My kids gobbled this up – yes even my picky 3-year-old! He’s currently asking me to make it for dinner tomorrow night because he’s “helping” me blog about it. This was the first time I’ve made rice vermicelli and I need to work on my technique. All the noodles stuck together, so I’m thinking I need to try them again. They tasted great though! Plus you can’t go wrong with anything glazed with hoisin!
1 small onion, halved and thinly sliced
4 oz rice vermicelli
1 english cucumber, cut into 2 inch long strips
4 – 6 oz skinless salmon fillets
1/2 cup hoisin sauce
1/4 cup reduced-sodium soy sauce
3 Tbsp apple cider vinegar
2 tsp crushed red pepper
In a large bowl, place the sliced red onion into cold water. Allow to soak for 15 minutes to mellow the flavor and then drain.
Cook the vermicelli according the to package instructions. Drain and rinse under cold water. Place in a large bowl and toss with the cucumber strips and red onions. While the vermicelli is cooking, whisk together the hoisin, soy sauce, vinegar and crushed red pepper in a small bowl.
Preheat the boiler. Line a baking sheet with aluminum foil and place the salmon fillets a few inches apart. Drizzle about 1 tablespoon of the glaze over each fillet.
Broil for 5 to 7 minutes, rotating the sheet halfway though cooking. Cook longer if you prefer your salmon to be done medium well. With the remaining glaze, coat the noodle and veggie mixture. Break the salmon fillets apart with a fork and serve on top of the noodles. Enjoy!
Source: Rachel Ray Magazine, March 2015
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