Chili Crunch Broiled Salmon with Vietnamese Noodle Salad & Nuoc Cham
Get ready for a fusion of flavors in this Chili Crunch Broiled Salmon. The crispy chili-infused topping of the salmon perfectly complements the tangy sweetness of the Nuoc Cham dressing, while the freshness of the noodle salad adds a refreshing contrast. Together, these elements create a harmonious symphony of tastes and textures that’s sure to tantalize your taste buds.
What is Chili Crunch?
Chili crunch is a versatile condiment that adds a punch of heat and texture to any dish. It’s made by frying chili flakes, garlic, and shallots in oil until crispy, resulting in a fragrant and spicy topping that’s irresistible. The crispy bits of chili and garlic infuse the salmon with layers of complex flavor, while also providing a satisfying crunch that contrasts beautifully with the tender fish.
What is Nuoc Cham?
Nuoc cham is a classic Vietnamese dipping sauce that strikes the perfect balance between sweet, sour, salty, and savory flavors. Made with fish sauce, lime juice, sugar, garlic, and chili, Nuoc cham adds brightness and depth to the dish. When drizzled over the fresh, herbaceous noodles and crisp vegetables of the salad, it ties everything together with its tangy, umami-rich profile.
Together, these elements create a harmonious symphony of flavors and textures that’s as satisfying as it is exciting. Whether you’re a seasoned home cook or a culinary adventurer looking to expand your repertoire, this Chili Crunch Broiled Salmon with Vietnamese Noodle Salad & Nuoc Cham is sure to become a favorite in your kitchen. So grab your apron and get ready to explore the delicious intersection of global cuisines with this mouthwatering recipe!
Chili Crunch Broiled Salmon with Vietnamese Noodle Salad & Nuoc Cham
Ingredients
- 4 Salmon filets
- 1/2 cup Chili Crunch
- 1 tbsp White sesame seeds
- 1 tbsp Black sesame seeds
Nuoc Cham Sauce
- 3 cloves garlic minced
- 1 lime juiced
- 2 tablespoons rice vinegar
- 1/4 cup fish sauce
- 3 tablespoons sugar
- 1 tsp Sambal Oelek or Sriracha
- 1/2 cup cold water
For the Bowls
- 7 ounces dried rice vermicelli noodles
- Vegetable oil
- 1/2 cup red bell pepper julienned
- 1 large carrot julienned
- 1 cucumber julienned
- 2 heads baby bok choy finely julienned
- Mint
- Cilantro
Instructions
- Start by coating the top of each salmon filet with a generous amount of chili crunch. Mix together the sesame seeds and sprinkle across each filet, pressing to ensure they don't fall off. Preheat the broiler.
- Prepare the Nuoc Cham sauce. In a bowl, combine minced garlic, lime juice, rice vinegar or white vinegar, fish sauce, sugar, sliced red chili, and cold water. Stir until the sugar has completely dissolved into the sauce. Adjust seasoning to taste, if desired.
- Cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse them under cold running water. Set aside in a colander.
- Julienne the red bell pepper, carrot, cucumber, and baby bok choy.
- In a large bowl, toss the cooked rice vermicelli noodles and julienned vegetables with the prepared Nuoc Cham sauce until well combined.
- Before serving, broil the salmon until fully cooked.
- Divide the tossed noodles and vegetables among serving bowls.
- Place the broiled salmon fillets on top of each bowl.
- Garnish with mint and cilantro leaves.
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