Spring Roll Salad with Seared Salmon

Spring Roll Salad with Seared Salmon

1 box rice noodles

1 jalapeno, seeds removed and minced

1 Tbs. brown sugar

1/2 cup boiling water

Juice and zest of 2 limes

5 Tbs. fish sauce

1 lb salmon, cut into bite sized cubes

1 cup sliced carrots

1 cup sliced cabbage

1 cup thinly sliced cucumber

1/4 cup thinly sliced green onions

1/2 cup toasted cashew, chopped

1 cup fresh mint (or any soft herb)

Cook off the rice noodles according to the packaging instructions. Strain then rinse with cold water and set aside to dry slightly.

In a bowl combine the jalapeno, sugar, lime juice and zest, boiling water, and fish sauce. Mix well.

Place the salmon in a large bowl. Drizzle with 3 Tbs. of the sauce over the salmon and allow to marinate for 5 minutes ( do not let it marinate for longer than 5 - the acid in the sauce will “cook” the raw salmon.

In a large bowl combine the carrots, cabbage, cucumbers, cashews, and half of the mint. Fold in the rice noodles and the remaining sauce. Top with remaining mint.

Thread thee salmon onto skewers and sear it over medium high heat in a large non stick pan for 2 to 4 minutes or until cooked through.

Serve the salmon immediately along with a large helping of the salad.

Makes 4 servings.