Asian Noodle Salad With Salmon And Snow Peas - cooking recipe

Ingredients

2 carrots, peeled and julienned
1/2 lb snow peas, trimmed and julliened
3/4 lb salmon fillet
1 lb Chinese egg noodles
1 tablespoon canola oil
1/4 cup canola oil
2 teaspoons sesame oil
1/4 cup rice wine vinegar
1 tablespoon lime juice
1 tablespoon honey
2 garlic cloves, minced
1 1/2 teaspoons peeled grated fresh ginger
2 tablespoons finely chopped fresh basil, plus sprigs for garnish
2 tablespoons finely chopped of fresh mint, plus sprigs for garnish
salt
cracked black pepper

Preparation

Preheat an oven to 400 degrees.
Bring a saucepan 2/3 full of water to a boil.
Add the carrots and cook for 30 seconds.
Using a slotted spoon, scoop out and immerse in a bowl of ice water to stop the cooking.
Repeat with the snow peas, cooking them for 1 minute; set aside.
Remove and discard any errant bones in the salmon.
Place the salmon in a small roasting pan and bake until opaque throughout, about 12 minutes.
Let cool, then shred into bite-size pieces.
Bring a large pot of water to a boil.
Add the noodles, stir, and cook until barely tender and still firm, about 7 minutes.
Drain and rinse under cold running water until cooled.
Drain well, place in a large transportable bowl, and toss with 1 tablespoon canola oil to keep the noodles from sticking together.
In a small bowl, whisk together the 1/4 cup canola oil, sesame oil, vinegar, lime juice, honey, garlic, ginger, chopped basil and mint, and salt and pepper to taste.
Pour the dressing over the noodles and toss to coat.
Add the carrots and snow peas and toss again.
Carefully toss in the salmon, keeping the pieces intact.
Taste and adjust the seasonings.
Garnish with mint and basil sprigs.
Cover and keep chilled until ready to serve.