Once the temperature starts to climb, I have a one-track mind for cooling, crunchy meals. I’m talking easy chopped salads, I’m talking crispy rice bowls, and I’m definitely talking cold noodle salads like this one. Make this rice noodle salad with salmon recipe ASAP, then use it as a formula for all of your future satisfying and easy summer meals.

The salmon, which cooks under the broiler in about 7 minutes, is so flavorful thanks to a simple spread of curry paste and honey. (Even if you don’t make the salad, this salmon is definitely worth a go.) Serve it over a bed of chewy rice noodles, crunchy carrots, cooling cucumbers, and fresh herbs with crushed cashews and some store-bought fried shallots if you have them. It all comes together for the most satisfying bowl with plenty of textural and flavor variety.

A perfect salad must have a standout dressing, and the coconut turmeric dressing is liquid gold. Flavored with lime juice, fish sauce, fresh ginger, and honey, it’s rich and creamy but still so light and refreshing. It’s the kind of sauce you’re gonna want to tuck away for salads, grilled proteins, and rice bowls all summer long.

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Key ingredients in Rice Noodle Salad with Salmon

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Rice Noodle Salad with Salmon

Serves 2

For the dressing:

1/2 cup canned unsweetened coconut milk or coconut cream

1 tablespoon freshly squeezed lime juice (from 1 medium lime), plus more as needed

1 tablespoon fish sauce, plus more as needed

1 teaspoon finely grated, peeled fresh ginger (from a 1/2-inch piece)

1 teaspoon honey or agave nectar

1/2 teaspoon ground turmeric

Freshly ground black pepper

For the salad and salmon:

2 tablespoons Thai red curry paste or sambal oelek

2 teaspoons honey or agave nectar

2 teaspoons neutral oil such as grapeseed, canola, or vegetable

1/4 teaspoon kosher salt

2 (6-ounce) salmon fillets (skin-on or skinless)

6 ounces dried medium-wide or thin rice noodles

2 medium Persian cucumbers, halved lengthwise and thinly sliced crosswise (about 1 1/2 cups)

1 medium carrot, peeled and cut into matchsticks (about 3/4 cup)

1 medium shallot, thinly sliced (about 1/2 cup)

1/2 cup fresh cilantro, mint, or Thai basil leaves, or a combination

1/3 cup roasted salted cashews or peanuts, lightly crushed

1/4 cup store-bought fried shallots ( optional)

1. Bring a medium saucepan or small pot of water to a boil. Arrange one oven rack 6 inches from the broiler element and a second rack in the middle of the oven. Heat the oven to broil. Line a baking sheet with aluminum foil.

2. Whisk 1/2 cup unsweetened coconut milk, 1 tablespoon lime juice, 1 tablespoon fish sauce, 1 teaspoon finely grated, peeled fresh ginger, 1 teaspoon honey, and 1/2 teaspoon ground turmeric together in a medium bowl. Taste and season with black pepper, more lime juice, and more fish sauce as needed.

3. Stir 2 tablespoons Thai red curry paste, 2 teaspoons honey, and 2 teaspoons neutral oil together in a small bowl. Season 2 (6-ounce) salmon fillets all over with 1/4 teaspoon kosher salt, then rub with the curry mixture. Place skin-side down on the baking sheet.

4. Broil on the top rack until browned on top but still pink on the inside, 6 to 8 minutes. (Keep an eye on the salmon and move it down to the middle rack if it’s browning too quickly.) Meanwhile, add 6 ounces dried rice noodles to the boiling water and according to package directions. Drain and rinse under cold water until cool, then drain well again.

5. Divide the noodles between two plates or bowls. Top with two thinly sliced Persian cucumbers, one peeled medium carrot cut into matchsticks, one thinly sliced medium shallot, and 1/2 cup fresh herb leaves. Top with the salmon, then drizzle the dressing all over. Garnish with 1/3 cup lightly crushed roasted salted cashews and 1/4 cup fried shallots if using.

Recipe notes

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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