Spicy Chipotle Noodle Salmon Salad

Lightly steamed sweet potato noodles that retain a little bit of their bite, laced with a creamy cashew butter based chipotle dressing topped with zingy spicy chipotle sockeye salmon!!!! Quite the feast!

Chipotle Sweet Potato Noodle Salad (8) title Chipotle Sweet Potato Noodle Salad (4)

I don’t do well on carbs. I don’t ever crave them and I have to make a conscious effort to incorporate them in to my diet. The easiest way is to have something to prepared, not traditionally “carby” in it’s appearance, and far from being overly starchy, that I can handle.

Chipotle Sweet Potato Noodle Salad (2)

This salad caught my eye over on The First Mess and I just had to give it a whirl with a few minor more paleo friendly tweaks. The amazing photography drew me in and I’m a sucker for all things chipotle infused, especially salad dressings!

Chipotle Sweet Potato Noodle Salad (11) Chipotle Sweet Potato Noodle Salad (12) Chipotle Sweet Potato Noodle Salad (1)

Cashew butter is such an awesome base for a dairy and/egg free dressing. It works a treat in this, mingling with the chipotle powder or paste, whichever you choose to use beautifully. The pop of freshness from the lime is positively beautiful and once mingled with the noodles (which I chose to steam rather than leaving them raw), the crisp sprouts and crunchy fragrant and toasty flaked almonds…the whole concoction just sings.

Chipotle Sweet Potato Noodle Salad (15) Chipotle Sweet Potato Noodle Salad (17)

Satisfying, delicious, incredibly moreish and a mighty addition to any brunch, lunch or dinner table. As a side, the base of an entree, or a beautiful next to lay some perfectly poached eggs…

I ate the entire batch myself over the course of a couple of days though the noodles did brown a little with time. If serving it up to guests prepare the components aside from the noodles themselves in advance and throw it together in minutes when feasting time comes near.

Chipotle Sweet Potato Noodle Salad (18) Chipotle Sweet Potato Noodle Salad (19)

Is it too early to be thinking about barbecue season?! It’s still only 10 degrees (albeit Celsius) here, but the sun is starting to shine and with the brighter nights I can almost taste summer…or rather some barbecue pork ribs with a side of these noodles!

The salmon is a mighty addition in the meantime. I randomnly discovered one of the well known supermarkets here in Ireland actually sells wild Sockeye salmon…so I stocked up! So much better than the farmed pink salmon we get here; buying organic is usually the best of a bad situation usually.

Crisp skin, slightly more meaty tender flesh…or course I did a little mixing about to make it stretch. DIVINE!!! A new go to supper in a hurry for sure!

Recipe adapted from @TheFirstMess

Sweet Potato Chipotle Noodle Salmon Salad

by Michelle Hunt

Prep Time: 15 minutes

Cook Time: 10 minutes

Keywords: steam fry entree salad side gluten-free grain free paleo soy-free almonds cashew butter sweet potato

Ingredients (Serves 2-4)

    For the Dressing

    • 2 tbsp fresh lime juice
    • 2 tbsp (32g) roasted cashew butter
    • 1 tsp raw honey
    • 1 tsp chipotle powder or paste
    • 1 small garlic clove minced
    • Pink Rock Salt & Black Pepper to taste
    • 2 tbsp extra virgin cold press olive oil or avocado oil

    For the Salad

    • 2 medium sweet potatoes peeled and sprialised (I used my julienne peeler!)
    • Handful of fresh coriander roughly torn
    • Handful of sprouts (I used broccoli sprouts)
    • ¼ cup (30g) toasted flaked almonds

    For the Salmon

    • 2 -4 darnes of sockeye salmon skin on (depending on how many people you want to serve!)
    • 2 tbsp (28g) ghee (or coconut oil) for cooking (I usually use about 1/2 tbsp per fillet)
    • 1-2 tsp chipotle powder or paste
    • Zest of 1 lime
    • Juice of 1 lime
    • 1/4 tsp Pink Salt and Black Pepper (season to taste)
    • Lime Slices or Wedges and Chili Flakes to Serve

    Instructions

    Whisk together all dressing ingredients until smooth.

    Whisk together lime juice, zest, chipotle powder or paste, salt and pepper. Marinade salmon about 30 minutes before cooking.

    Melt ghee in a pan over a medium heat. Cook fish skin side down for 3-4 mins, flip and cook for 2-3 minutes more depending on thickness of the fillets.

    Meanwhile steam sweet potato noodles for approximately 8 minutes; you can also just microwave them for about 6 minutes.

    Rinse under cold water to cool or place in the freezer for 5 minutes.

    Mix together all salad ingredients, pour over dressing and toss to coat.

    Serve noodles topped with salmon. Garnish with lime wedges for a final squeeze of freshness and chili flakes for an extra pop of heat. Dig in!

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