Miso Lime Salmon Rice Noodles

Ingredients

• 2 oz (55 g) gluten-free rice noodles
• 1 tsp (5 ml) olive oil
• 5 oz (140 g) salmon fillet, 1 inch (2.5 cm) thick
• 1 tsp (5 g) gluten-free white miso paste
• 1 tsp (5 ml) gluten-free tamari
• 1 tbsp (15 ml) lime juice
• 1/2 cup (60 g) cucumber, sliced
• 1/4 cup (25 g) grated carrot
• 1 tbsp (5 g) chopped green onion
• 1 tsp (3 g) sesame seeds

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Method

1. Cook the rice noodles according to the package directions. Rinse under cold water and drain well.
2. Heat the oil in a skillet and cook the salmon for 3–4 minutes per side, until it flakes easily (145°F / 63°C).
3. Whisk the miso, tamari, and lime juice.
4. Toss the noodles with the cucumber, carrot, and half the dressing. Top with the flaked salmon, the rest of the dressing, the green onion, and sesame seeds.