House of Asia > Recipes > Pasta salad with baked salmon

Pasta salad with baked salmon

10 min

4 servings

mild

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This oriental salad with gluten-free pasta, crispy vegetables, snow mushrooms, and roasted salmon is a culinary wow in 10 minutes! Light, colorful, and with a twist—you'll love this combination!

Ryba Pasta Salmon Mushrooms up to 15 minutes

Ingredients

1 pack Gluten-free rice noodles with black sesame seeds 5mm House of Asia
1 pack Dried Snow Fungus Mushrooms House of Asia
1 spoon Black and/ or House of Asia white sesame seeds
1 medium carrot, cut into thin matchsticks
3-4 radishes, sliced or grated into matchsticks
100 g green cucumber, cut into thin slices
1 red onion, sliced into strips
50 g spring onions
50 g coriander
100 g baked salmon
1 tablespoon mayonnaise

SOS:

3 tablespoons House of Asia yuzu ponzu sauce
3 tablespoons House of Asia sweet soy sauce
1 spoon House of Asia Sesame Oil
2 tablespoons of olive oil

A method of preparing

Prepare the pasta according to the package instructions. Then rinse it with cold water and cut it into smaller pieces. Drizzle with a little olive oil.
Shred the baked salmon with a fork and mix with the mayonnaise.
Place all sauce ingredients in a bowl and mix well.
Cover the snow fungus mushrooms with boiling water and let them sit for 15 minutes. After that time, drain, pat dry, and remove the woody ends. Cut them into smaller pieces.
Salt the cucumber and let it sit for 10 minutes. Then squeeze out the excess water and transfer it to a large bowl. Add the pasta, vegetables, mushrooms, and chopped spring onion. Toss the salad with the dressing. Top with the salmon paste and sprinkle with cilantro and sesame seeds.