Crunchy Thai-Inspired Salad with Sous Vide Salmon

Ingredients

• 1 skinless salmon filet, sliced into 1/4-inch-thick medallions
• Kosher salt
• 2 tablespoons sesame oil
• 6 tablespoons fish sauce
• 6 tablespoons freshly squeezed lime juice
• 2 tablespoons palm sugar or packed dark brown sugar
• 3–6 small red Thai chiles, thinly sliced, to taste
• 1 cup thinly sliced Chinese cabbage
• 1 cup chopped Thai basil
• 1 cup cilantro leaves
• 1 cup bean sprouts
• 1/2 cup thinly sliced cucumber
• 1/2 cup halved cherry tomatoes
• 1/3 cup chopped scallions
• 1 carrot, peeled and grated
• 2 1/2 ounces fried egg noodles
• 2 tablespoons peanuts, toasted