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Asian Noodle Salad with Mackerel

Get ready for the fusion of Asian flavors and the mild taste of North Atlantic mackerel. A delicious way to get your protein and omega-3s!

INGREDIENTS

  • 2 cans King Oscar Mackerel Fillets in Olive Oil (reserve oil)
  • 12 oz vermicelli noodles (can substitute thin spaghetti noodles)
  • 1/4 head purple cabbage, thinly sliced
  • 1 medium-large carrot, peeled and julienned
  • 2-3 Persian cucumbers, thinly sliced
  • 2-3 stalks green onions, whites and greens, thinly sliced on bias
  • 1-2 Fresno chili peppers, thinly sliced (optional)
  • Roasted sesame seeds

Dressing

  • Reserved oil from mackerel can + 2 tbsp extra virgin olive oil
  • 2 tbsp sesame oil
  • 2 tbsp rice wine vinegar or white wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce (optional)
  • 1-2 cloves garlic, finely minced
  • 1 tbsp ginger, finely minced
  • 2 tsp sugar
Skinless and Boneless Mackerel Fillets in Olive Oil
WHERE TO BUY

PREP TIME:

75 min

SERVES:

4

HERE’S WHAT YOU DO...

  1. Add all dressing ingredients into jar with tight-fitting lid, seal and shake until mixed well and emulsified. Refrigerate until ready to serve.
  2. Bring large pot of water to a boil and cook noodles according to package directions, al dente.
  3. Drain noodles well and add to mixing bowl.
  4. Pour half the prepared dressing over noodles and toss to coat well. Cover and refrigerate for at least 1 hour until noodles are chilled.
  5. Prepare all fresh vegetables and keep chilled until ready to serve.
  6. When ready to serve, toss noodles with remaining dressing, fresh vegetables, and mackerel. Garnish with roasted sesame seeds.
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