Books & Spoons - Noodle Salad with Spring Colors

The week after a big holiday with lots of heavy food, (cause yes, chocolate is food,) it is a great idea to think a bit lighter on the food affair. And since spring is here, temperatures are rising, it is natural to think different kinds of salads and fresh foods.
The noodle salad is so tasty, as soon as I made it the first time, it became my fast favorite. The sweetness of the mango and cucumber, the heat from the chili pepper, saltiness of the peanuts, the textures, it all just balances so nicely. I love to serve some Naan bread on the side, and if you so desire, soya sauce can be drizzled on the salad on your plate.
This is a quick to make, and is perfect to take with you to work the next day, if you so desire. And of course, if someone is not a fan of fish, it can either be admitted or served on the side. I hope you enjoy it as much as I do
~ Cheers!

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INGREDIENTS

1 package (250g / 7 oz) of noodles

1 red chili pepper
2 cloves of garlic
1 lime
1 cucumber
1 mango
2 TBS of olive oil

250 g / 7 oz salmon fillet
salt pepper


peanuts
spring onion
soya sauce

1. Cook the noodles according to the package directions, rinse them off with cold water
2. Set the seasoned salmon fillets into the oven and cook until done, about 15-20 minutes
3. Cut the chili pepper into a thin rings, and crush the garlic
4. Fine zest the lime and squeeze the juice of the lime
5. Mix the olive oil, lime juice and zest, the cut chili and garlic together
6. Cut the cucumber and mango into a thin slices, and mix with the rest of the ingredients
7. Serve the salmon on the top of the noodle salad with slices of spring onion and peanuts

- If you don't want to cook the salmon in the oven, you can also saute pieces of salmon on a pan
- If so desired, soya sauce can be drizzled into the salad on each individual plate