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Recetas Saladmaster

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Thai Rice Noodle Salad with Grilled Fish

Sirve: 
6 servings
Pieza: 
Asador Eléctrico
Bol Pequeño
Bol Grande
Valora: 
Contribuido por: 
Cathy Vogt
Certified Health Coach & Natural Foods Chef

Ingredientes

Descripción de la Receta: 

Top this rice noodle salad with crunchy fresh vegetables and grill firm white fleshed fish, such as cod, tilapia, halibut or shrimp, seasoned with a Thai seasoning blend. Toss everything together as in the directions below or serve each ingredient in a separate bowl and have guests put together their own customized noodle bowl.

Saladmaster seasoning blends are limited edition.

8
ounces
dried rice vermicelli style noodles
(227
g)
1 12
pounds
cod or halibut filet
(680
g)
1 12
tablespoons
Thai seasoning blend
(41
g)
1
tablespoon
olive oil
(15
ml)
13
cup
fresh mint and basil leaves, chopped
(14
g)
4
scallions, white and green part, minced
2
cups
fresh bean sprouts
(96
g)
3
carrots, scrubbed and shredded, use Cone #2
1
cup
fresh snow peas, strings removed and sliced
14
cup
slivered almonds or peanuts, lightly toasted and chopped
(27
g)
fresh cilantro, chopped (optional)

Sauce

14
cup
coconut aminos
(60
ml)
14
cup
maple syrup or brown sugar
(81
g)
2
cloves garlic, shredded, use Cone #1
1
tablespoon
ginger, shredded, use Cone #1
(6
g)
2
tablespoons
fresh lime juice
(30
ml)
2
tablespoons
rice vinegar
(30
ml)
1
teaspoon
sea salt
(6
g)
Preparación : 
  1. Prepare rice noodles according to package directions. Set aside.
  2. Trim fish and cut into six 3-ounce portions. Transfer to a dish, brush both sides of each portion lightly with oil and sprinkle both sides with seasoning blend.
  3. Pour 1 quart water into bottom of broiler pan or until it reaches the marks stamped inside. Place grill rack onto broiler pan.
  4. Plug in cord to electrical outlet and preheat for about 5 minutes.
  5. Place seasoned fish portions, evenly spaced, onto grill rack and cook for 6 - 8 minutes on each side until cooked through.
  6. Carefully remove fish and transfer to a clean plate. Set aside.
  7. In a large bowl, mix together cooked and drained rice noodles, basil and mint, scallions, bean sprouts, carrots and snow peas.
  8. In a small bowl, mix together all sauce ingredients.
  9. Pour sauce over noodle mixture, add chopped almonds and toss gently to combine. Taste and adjust seasonings as necessary.
  10. To serve, place a portion of noodle mixture on plate, top with a portion of grilled fish and garnish with chopped fresh cilantro.
Consejos: 
  • Substitute coconut aminos for tamari. Taste before adding extra salt.
  • Add chopped cucumber or shredded zucchini.
  • Serve noodles on top of chopped crunchy romaine lettuce.
  • Substitute grilled fish for seasoned and grilled tempeh for a vegetarian/vegan entrée.
Información nutricional por ración
Calorías: 
370
Grasa Total: 
7g
Grasa Saturada: 
1g
Colesterol: 
56mg
Sodio: 
674mg
Carbohidratos: 
53g
Fibra Dietética: 
4g
Azúcar: 
15g
Proteína: 
26g
Calorías: 
370
Grasa: 
7g
Grasa Saturada: 
1g
Colesterol: 
56mg
Sodio: 
674mg
Carbohidrato: 
53g
Fibra: 
4g
Azúcar: 
15g
Proteína: 
26g

Preparación

Consejos

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