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Honey Lime Glazed Salmon with Sesame Rice Noodle Salad

If you're just trying to battle flavor fatigue, then this Honey Lime Glazed Salmon with Sesame Rice Noodle Salad recipe is the crunchy fiesta for your mouth! It’s all about bright colors, cooling vegetables and amazing fresh crunch with each spoonful.


For the Sesame Dressing:
  • 3 tablespoons Sesame spice
  • 1 tablespoon soy sauce
  • 4 tablespoons lime juice, freshly squeezed
  • 2 tablespoons honey
  • 2 tablespoons olive oil

For the Rice Noodle Salad:
  • Maifun rice noodles, 6-ounce package
  • 1 cup thinly sliced cucumbers, seeds removed, 4-inch long slices
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced red cabbage
  • 1 tablespoon cilantro, roughly chopped
  • 2 green onions stalks, thinly sliced on a bias for garnish

For the Salmon:
  • Kosher salt, as needed
  • Freshly cracked black pepper, as needed
  • 4- 5 to 6-ounce salmon fillet portions, skin removed
  • 2 tablespoon lime juice
  • 2 tablespoon honey
  • 4 teaspoons sesame seeds, for topping


For the Sesame Dressing:
  1. Blend the sesame spice, soy sauce, lime juice, honey and olive oil together until thick and creamy. Pour into a small container and refrigerate until ready to use.

For the Rice Noodle Salad:
  1. In a medium sized pot, boil noodles uncovered for about 3 minutes, or until tender. Do not over cook, noodles may become too soft and mushy. Drain immediately and transfer noodles to a colander. Rinse noodles with cool water for a few seconds and allow excess water to drain.
  2. In a large bowl, toss together the sliced cucumbers, carrot, red cabbage and cilantro. Add about 2 cups of the cooked noodles (more if desired) to the bowl, and gently toss to combine. Set aside while you prepare the salmon.

For the Salmon:

  1. Set oven to “broil” and allow to heat while you prepare the salmon.
  2. In a small bowl, combine the honey and lime juice together. Set aside.
  3. Place the salmon fillets in a large foil-lined baking sheet and sprinkle with salt, pepper. Drizzle the honey lime sauce over each piece of salmon. Sprinkle about 1 teaspoon of sesame seeds, or enough to cover the top of each fillet.
  4. Cook in the preheated oven on the lower middle shelf, for about 8-10 minutes, or until the salmon is just cooked, the flesh is flaky but not dry, and the sesame seeds are lightly toasted. Remove from the oven and allow to cool.
  5. To Serve: Remove the sesame dressing from the refrigerator and stir to combine if needed. Add to the rice noodle mixture and toss until evenly coated. Place equal portions of the rice noodle salad in the center of 4 plates. Top noodle salad with a piece of salmon and garnish with green onions. Enjoy!


Click here to buy Sesame spice and other herbs and spices


Source:  Jessica Galvin Culinary Scientist


Photo credit to: Jessica Galvin

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