Roasted Salmon with Peanuts and Scallion Oil (Cá Hồi Nướng)
I was inspired by @nolimitcooking’s Salmon Spring Rolls post and @jamieoliver’s plating technique after binging his 15 Minute Meals series. If those two had a baby, it would look something like this. It’s a deconstructed rice noodle salad so everyone can pick and choose what they want to top their bowl with!
This dish can also be eaten assembled as spring rolls or served white rice instead of noodles.
Cooking Method
Stovetop
Oven
Time
🕒
Recipe
Ingredients (3-4 Servings)
1 LB SALMON FILLET
1 BUNCH GREEN ONIONS, CHOPPED
1/4 CUP ROASTED PEANUTS
1/4 CUP FRIED SHALLOTS
EVOO
SALT
PEPPER
—Sides
1 LB DRIED VERMICELLI NOODLES
1 BUNCH OF RED LEAF LETTUCE, TORN INTO SEPARATE LEAVES
1 SMALL CUCUMBER, SLICED
HANDFUL OF MINT LEAVES
HANDFUL OF CILANTRO, CHOPPED
1/2 RED ONION, SLICED
3/4 CUP APPLE CIDER VINEGAR
1 TBSP SUGAR
1 TSP SALT
—Dressing
3/4 CUP WATER
2 TBSP FISH SAUCE
2 GARLIC CLOVES, MINCED
3 TBSP SUGAR
3 TBSP LIME JUICE
THAI CHILIS, SLICED OR SAMBAL OELEK
Instructions
Heat oven at 425 degrees.
Heat apple cider vinegar, salt and 1 tbsp sugar in a pan until hot. Pour over red onion in a bowl. Marinate for at least 30 minutes.
Place salmon in an oiled, foil-lined pan. Drizzle oil over the salmon and sprinkle with salt and pepper. Put the pan in the oven and cook for 25 minutes.
While waiting, cook noodles according to instructions. Prep remaining vegetables and herbs.
Combine dressing ingredients in a jar and shake well until combined.
Place peanuts in ziplock and smash until slightly crushed. Set aside. Add 2 tbsp oil into cleaned pan and add in green onions with a pinch of salt. Stir on high for 30 seconds and remove from heat. Set aside.
Assemble vegetables, pickled onions, herbs and noodles as desired on a large platter. Place salmon on top when ready. Top with green onions, peanuts, and fried shallots. Serve with dressing.
Process
