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Salmon with escarole and rice noodles

Salmon with escarole and rice noodles is a great weekday meal. Ready in less than half an hour. You can also use spinach instead of escarole if you like.

Salmon with escarole and rice noodles
25 minutes 2 people Main course
Salmon with escarole and rice noodles

Ingredients

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  • 2 salmon fillets
  • about 100 gram fresh escarole
  • 1 tablespoon mustard
  • 1,5 tablespoons capers
  • 1 tablespoon of lemon juice
  • large handful of celery leaves
  • small handful of walnuts
  • about 5 radishes
  • olive oil
  • 150 gram rice noodles
  • pepper and salt to taste
Salmon with escarole and rice noodles ingredients
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Kitchen equipment

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  • salad spinner
  • (small) blender
  • cutting board & chef's knife
  • large skillet
  • large bowl
  • cling film


Preparation

25 minutes 2 people Main course

View the original recipe via:
https://ohmydish.com/recipe/salmon-with-escarole-and-rice-noodles


Preparation -- 15 minutes

RINSE the fresh escarole and use a salad spinner to get rid of any excess water. CHOP the escarole very fine and set aside. RINSE the radishes and remove the greens. CREATE a pesto by adding radishes, mustard, capers, celery leaves, lemon juice, and walnuts to a (small) blender.

ADD some olive oil until you've reached a smooth pesto. CHOP the salmon fillets into bite-size pieces and set them aside. Bring water to a boil, you can also use an electric kettle.

PLACE the rice noodles in a large bowl and pour the boiled water over the noodles. COVER with cling film and let the noodles soak for about 10 minutes, depending on the type of noodles. 

Salmon with escarole and rice noodles
Salmon with escarole and rice noodles

Finishing the salmon with escarole pesto and rice noodles -- 10 minutes

Meanwhile, heat olive oil in a large skillet and ADD the chopped escarole in batches. After a few minutes, also ADD the salmon pieces and pesto.

MIX well and season with pepper and salt. DRAIN the rice noodles and add them to the baked salmon and escarole.


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