Warm Salmon & Sweet Potato Noodle Salad Recipe

Look at your dinner. Now look at this salad. Back to your dinner. Now back to this salad. I’m not sure what you’re eating but I can tell you now that this salad is preeeeety delicious.

I’d be a shitty human being if I didn’t share this marvelous creation with all of you, so here’s the recipe. Enjoy!

Bits & bobs (all found in Woolworths)

THE SUBSTANCE:

• 2 packs of these sweet potato noodles (they are God’s gift, no joke):

• 2x salmon fillets (you can get them pre-marinated or marinate them yourself – I used a similar type to the ones pictured below, just a different flavour – I think it was a Japanese style marinade which worked suuuuuuuper well with this – I just couldn’t find them on the Woolies website):

• 1x carrot (I don’t think an image is required here).
• 1x cucumber (again, no image required, probably).

THE SAUCE:

• 100ml soy sauce
• A big ol’ squeeze (or spoon) of honey
• A big ol’ squeeze (or spoon) of BBQ sauce
• 1/2 a teaspoon of ginger
• 1 teaspoon of garlic (actually, make that 2 teaspoons – 3, if you’re game)
• 500ml warm water
• 1/2 a teaspoon of sesame oil

All of these measurements are close estimates. You know how you like your sauce. If you need to make a few tweaks to this recipe, do so. It was highly approved by my bf though which is huge because my cooking is usually average at best.

Now, do the thing!

1. Prep the sweet potato noodles as per the instructions on the packet (ie. soak them in a bowl with hot water for a while).
2. Fry the salmon to your liking. Take off the heat once cooked, pop the salmon into a bowl and gently pull it apart into bite-sized chunks with a fork. Keep the pan you used handy – you’ll need it again shortly.
3. Thinly slice (or “julienne” for those in the biz) 1/2 of the carrot and 1/2 of the cucumber. Chop the rest of the carrot into small cubes. Use a peeler to peel super thin slices from the rest of the cucumber to use for that sweet, sweet garnish.
4. Mix ALL the sauce ingredients together in a bowl or a measuring jug or your shoe or your cupped hands, whatever is convenient for you at the time.
5. Remember that salmon pan we set aside? Grab it and put it back on a medium to high heat. Pour in the sauce mix, then add the noodles (drain them first) and the cubed pieces of carrot.
6. Let that simmer until the juice has mostly been soaked up into the noodles and the noodles are soft enough for your liking (this should take about 10-15 minutes).
7. Get a plate, put some noods on there, put some sliced carrot and cucumber on there, throw some salmon on top – and that sweet, sweet garnish – and boy, oh boy, you’ve got yourself a tidy meal.

Now eat. The end.