Garlic Butter Salmon Vermicelli Bowl
A simple, refreshing vermicelli bowl recipe made with garlic butter salmon, fresh vegetables, and Vietnamese dipping sauce.
Servings: 4 people
- 1 lb salmon cut into 1 inch thick pieces
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp butter
- 1 shallot thinly sliced
- 2 cloves garlic
- 1 tbsp lemon juice ½ a lemon
- 1 package vermicelli noodles
- 1 head lettuce ripped into small pieces
- 2 Persian cucumbers thinly sliced
- ¼ cup carrots julienned
- ¼ cup peanuts toasted, minced
- mint to taste
- ½ cup Vietnamese dipping sauce
First prepare your toppings. Cook your vermicelli noodles, toast and mince your peanuts, slice your cucumbers and carrots, and make your Vietnamese dipping sauce. Set aside.
Season salmon with salt and pepper.
Melt butter over medium high heat. Add the shallot and garlic. Cook for 10-20 seconds.
Add the salmon. Cook for 2-3 minutes on each side until there is a nice sear on both sides.
Remove the salmon from the heat and squeeze lemon juice over the top. Set aside.
Now you can assemble your vermicelli bowls! Add a handful of noodles to a bowl. Next add lettuce, mint, cucumbers, and carrots. Top with salmon and peanuts. Drizzle Vietnamese dipping sauce over the top and serve!
Serving: 1bowl | Calories: 253kcal | Carbohydrates: 10g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 662mg | Potassium: 911mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2088IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 2mg