Salmon swims into summer in this easy preparation, which hits sweet and sour with a premade tamarind marinade. Just fold in juicy cherry tomatoes and simmer rice noodles for a light weeknight meal.
Contains: fish, wheat, soy.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
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What You Get
Wild salmon pieces (see note below)
What You'll Need
Remove the tops from the cherry tomatoes and cut the tomatoes in half. Chop half the red onion, reserving the rest for another use. Finely chop the jalapeño. Remove the salmon pieces from the packaging and pat dry with paper towels. Season with salt on both sides.
In a large nonstick frying pan over medium-high heat warm 2 tablespoons olive oil. When the oil shimmers, add the salmon and sear until golden and firm, turning once, 2 to 3 minutes per side, depending on the thickness of the pieces. Transfer to a plate to let cool slightly, then break the salmon into large flakes. In a large bowl, combine the salmon flakes with the halved cherry tomatoes, red onion, and jalapeno. Pour the marinade over and stir to combine.
Bring a pot of water to a boil. Add the rice noodles and cook until tender, 3 minutes or according to the package instructions. Drain the noodles and rinse in cold water to stop the cooking.
Pile the rice noodles on plates and top with the salmon. Sprinkle with the togarashi and serve.