Ingredients:

  • 4 salmon fillets (6 oz each / 170 g)
  • 2 stalks lemongrass, trimmed and minced
  • 1 tsp salt (5 g)
  • ½ tsp black pepper (2 g)
  • 2 tbsp olive oil (30 ml)
  • 8 oz rice noodles (225 g)
  • 1 tbsp soy sauce (15 ml)
  • 1 tbsp fish sauce (15 ml)
  • 1 tsp sesame oil (5 ml)
  • 1 tbsp lime juice (15 ml)
  • 1 tsp chili flakes (optional, to taste)
  • 1 tbsp honey (15 g)
  • Fresh cilantro, for serving
  • Thinly sliced green onions, for serving

Instructions:

  1. Boil water in a large pot.
  2. Cook the rice noodles according to package instructions.
  3. Drain and set aside.
  4. In a bowl, combine minced lemongrass, salt, and pepper.
  5. Rub the mixture over salmon fillets and let it marinate for 5 minutes.
  6. Heat olive oil in a skillet over medium-high heat.
  7. Place salmon skin-side down and cook for 4-5 minutes until golden brown.
  8. Flip the salmon and cook for an additional 3-4 minutes until cooked through.
  9. In a small bowl, whisk together lime juice, chili flakes, and honey.
  10. In the same pot used for noodles, add cooked noodles, soy sauce, fish sauce, and sesame oil.
  11. Toss to coat evenly and warm through.
  12. Place noodles on plates, top with seared salmon.
  13. Drizzle sauce over the salmon and garnish with cilantro and green onions.