Asian Pasta Salad with Salmon
Ingrediënten
For the pasta salad
- 200 gram pasta (wholewheat fusilli) Soba noodles will be a great option too!
- ≈ 250 gram salmon filet
- 1 cup edamame beans
- 1 handful peanuts
- 1 red bell pepper
- 1 cup red cabbage
- 1 cup green cabbage
Dressing
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 tbsp rice vinegar
- 2 tbsp low sodium soy sauce
- sesame seeds
- chili flakes optional
Salmon Marinate
- 2 tbsp low sodium soy sauce
- 1 tbsp sesame oil
- 1/2 tbsp honey
Instructies
Marinade the salmon
- Put the salmon in an oven plate or air fryer basket and rub each piece with soy sauce, sesame oil and honey. Sprinkle with black pepper.
- Preheat the air fryer to 180 C.
- Place the salmon in the air fryer for 8-10 minutes depending on the thickness. Be careful not to overcook the salmon, otherwise it will be dry.
Cook the pasta
- Cook the fusilli according to the package instructions. For this recipe I recommend to cook the fusilli Al Dente, with a nice bite to it. Al Dente fusilli should take 8 minutes.
- If the pasta is done, drain and run it under cold water. Then put it in a big bowl and set aside.
Prepare the toppings/vegetables
- Cut the red bell peper and the cabbages in thin slices.
- Cook the edamame beans according to the package instructions. I use frozen ones, which take around 2 minutes to bowl in hot water.
- Roughly chop the peanuts.
- Add all vegetables into the bowl of pasta.
Pasta dressing
- Mix all the dressing ingredients together in a small bowl and adjust according to your preference.
- Pour the dressing into the pasta bowl and mix well until all pasta and vegetables are coated with the dressing.
- Sprinkle the pasta salad with sesame seeds.
- Optional: after plating, you can finish it with some Kewpie Mayo or Spicy Mayo.
Notities
- Feel free to use your leftover veggies! Carrots? Green Onion? Use it all!