I have been craving salmon a lot lately and so I wanted to revamp this amazing salad recipe using it. Usually, you get the recipe at the restaurant with tofu.
Like a lot of carnivores, I can’t go without meat. I think I could go without meat from mammals but there is a really good argument that pescatarians, fish vegetarians, live longer. I used 4 pieces, about a pound, of skinless salmon, I cooked first and then cut into smaller pieces.
Cooking the Salmon
You can use the same ingredients for the Tofu version with just a simple version of salmon cut into bite sized pieces. I just used a couple of tbsp of oil, canola, or sesame oil. Here is the printable recipe.
Copycat B. Good Thai Noodle Salad With Salmon
- Salad Bowl
- 10 Cups Romain lettuce Cut into bite sized pieces
- 4 Tbsp Pecans Pre shelled
- 2 Cups Zucchini Cut into noodles, zoodles
- 1 Cup Cilantro Leaves separated
Spicy Coconut Vinaigrette
- 1 Tbsp Sriracha Sauce Divided
- 4 Tbsp Olive oil
- 4 Tbsp Balsamic Vinegar
- 2 Tbsp Coconut Aminos
- 1 Cup cabbage Shredded, no dressing added yet.
- ¼ Cup carrots Shredded
- 1 Tbsp Canola oil
- 16 Oz Salmon Blackened
- 1 Tsp Light soy sauce
- On medium high cook the salmon in the oil with a dash of low sodium soy sauce until browned on both sides.
- While the salmon is browning, toss all the ingredients together holding back the zoodles and pecan halves to place on top.
- Plate the salad, putting the zoodles on top and then garnish with extra cilantro and the salmon, cut into bite sized pieces, on top.
- I also had some extra carrots and limes I needed to use so I added a step I didn’t see at the restaurant and garnished a little more because I thought it looked good.
Copycat B. Good Thai noodle salad is a healthy salad using Whole Foods, and inspired by the restaurants ethical approach but with salmon.
If you like salad you might dig digging into one of these salads.
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