Ingredients

The following ingredients have 5 Servings
  • 16 ounces salmon
  • 1/4 cup slivered almonds
  • 1 tablespoon sesame seeds
  • 2 packages uncooked Ramen noodles (seasoning discarded)
  • 1 package coleslaw mix
  • 3 green onions (diced)
  • 2 tablespoons fresh parsley
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoons granulated sugar
  • 1 tablespoon honey
  • 3/4 cups vegetable oil

Instruction

  • Preheat oven to 400 degrees. Arrange salmon in a large baking dish and season with a pinch of salt. bake for 16-18 minutes, or until cooked through. Transfer to a plate; remove skin and discard. Gently flake salmon apart and set aside.
  • Break uncooked Ramen noodles into small pieces (discard seasoning packets). Spread noodles, sesame seeds and almonds on a rimmed baking sheet and bake in the 400 degree oven for about 5 minutes or until golden. Set aside to cool while you prepare the rest of the salad.
  • Pour coleslaw mix into a large bowl, Stir in green onions and parsley
  • In a tightly sealed container, shake together oil, rice vinegar, soy sauce, sugar, honey and Worcestershire sauce, until well combined. Set aside until ready to serve.
  • When ready to serve, gently stir in salmon, ramen noodles, almonds and sesame seeds. Pour dressing over coleslaw mix and gently toss to coat completely.