Asian Pasta SaladWith salmon, snow peas and carrots, asian pasta salad is a complete meal in one bowl. The coolness of mint and citrus enhance the flavour of the salmon and are perfect on a hot summer day.
Preheat your oven to 400°F (200°C). Bring a saucepan of water to boil. Add the carrots and cook for 30 seconds. Remove with a slotted spoon and immerse in a bowl of ice water (to stop the cooking). Do the same with the peas, cooking them for about 1 minute. Set the vegetables aside. Place the salmon in a small roasting pan and bake in the oven until opaque, about 12 minutes. Let cool. Then break apart into bite-sized pieces, removing any bones as you do so. Bring a large pot of water to boil. Add the noodles and cook until al dente (tender but still firm). Drain and rinse under cold water. Drain well. Place the noodles into a bowl that you will be bringing along to your picnic (with a fitted lid). Toss with 1 tbsp. of canola oil. In a small bowl, whisk together the remaining canola oil, sesame oil, lime juice, honey, garlic, ginger, mint and basil, and salt and pepper. Pour the dressing over the noodles and coat well. Add the vegetables. Carefully add the salmon, not breaking up the pieces too much. Cover and keep chilled until picnic time. Asian pasta salad can be made the day before your picnic and kept in the refrigerator.
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