Five-Spice King Salmon and Vietnamese Noodle Salad with Strawberries | Sunbasket

Name: Five-Spice King Salmon and Vietnamese Noodle Salad with Strawberries | Sunbasket
Ingredients: 1 organic red onion; 1 organic cucumber; Sunbasket nuoc cham base (fish sauce - lime juice - sambal oelek - ginger - coconut sugar); 5 ounces dried soba noodles; 3 tablespoons sliced almonds; Fish options:; 1 wild Pacific skin-on king salmon fillet (about 10 ounces); 2 wild Alaskan skinless halibut fillets (about 6 ounces each); 2 sustainably raised skin-on barramundi fillets (about 6 ounces each); Sunbasket five-spice blend (five-spice powder - turmeric - coriander); ½ pound organic strawberries; 4 or 5 sprigs organic fresh Thai basil

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California cuisine meets the classic Vietnamese noodle salad called bun bo xao in this beautiful salmon plate topped with sweet strawberries and toasted almonds.

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Ingredients

1 organic red onion
1 organic cucumber
Sunbasket nuoc cham base (fish sauce - lime juice - sambal oelek - ginger - coconut sugar)
5 ounces dried soba noodles
3 tablespoons sliced almonds
Fish options:
1 wild Pacific skin-on king salmon fillet (about 10 ounces)
2 wild Alaskan skinless halibut fillets (about 6 ounces each)
2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
Sunbasket five-spice blend (five-spice powder - turmeric - coriander)
½ pound organic strawberries
4 or 5 sprigs organic fresh Thai basil