Chili Crunch Broiled Salmon with Vietnamese Noodle Salad & Nuoc Cham
This recipe combines the bold flavors of crispy chili-infused salmon, zesty dressing, and fresh herbs for a delightful fusion of tastes and textures. Experience the perfect blend of spicy, crispy salmon with refreshing Vietnamese flavors.
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.