Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"You piss me off you Salmon. You're too expensive in restaurants." -Eddie Izzard, British comedian

The refrigerator light goes on...

I love to chill seared salmon and then flake it into a salad. You can take it in so many directions. With this salad the Asian flavors - the bok choy, snow peas, and shiitaki mushroom - are so savory, but you could take this in another flavor direction with romaine lettuce, snap peas, crimini mushrooms, and honey mustard vinaigrette.

This is a great salad to take for pot luck. It only takes about an hour to make, but it will look like you spent hours and hours on it. Because the salad is actually better the next day you can make it in advance.


Udon Noodle Salad with Salmon

Servings: 2 | Serving size: about 2 1/2 cups salad

Cooking Time: 60 Minutes

This recipe can easily be multiplied and is great the next day.

Udon Noodle Salad with Salmon recipe from Dr. Gourmet


  • 1 Tbsp fresh ginger (minced)
  • 1 clove garlic (minced)
  • 1 Tbsp. dark sesame oil
  • 1 lime (juiced)
  • 1 tsp. lime zest
  • 1 tsp. honey
  • 2 Tbsp. low-sodium soy sauce or gluten-free tamari sauce
  • fresh ground black pepper to taste
  • 1/2 cup cilantro leaves
  • 4 quarts water
  • spray oil
  • 2 lbs. shiitaki mushrooms (cut stems off, discard, slice caps)
  • 4 ounces snow peas (trim the stem end)
  • 4 ounces udon or buckwheat noodles
  • 8 ounces skinless salmon filet
  • 2 small bunches baby bok choy (thinly sliced crosswise)

Place the ginger, garlic, sesame oil, lime juice, lime zest, honey, soy sauce. black pepper and cilantro in a blender or mini-chopper.

Process until smooth and place in the refrigerator.

Preheat the oven to 400°F. Place a large skillet in the oven.

Place a medium sauce pan over high heat with 4 quarts water.

Place a large skillet over medium-high heat.

Spray lightly with oil and add the sliced mushrooms.

Cook, tossing frequently, until they are golden brown (they will be slightly dry).

Place in the refrigerator to chill.

While the mushrooms are cooking rinse the salmon and pat dry.

Spray the skillet with more oil and place the salmon in the pan.

Cook the salmon over medium-high heat for about 6 minutes depending on thickness.

Turn and cook for another 5 to 7 minutes.

Remove and place on a plate and then put in the refrigerator to chill.

While the salmon is cooking, and when the water comes to a boil, reduce the heat to a simmer, add the snow peas, and cook them for no more than 2 minutes.

Remove the snow peas from the water using tongs, then immediately rinse under cold water or plunge into ice water. Chill in the refrigerator.

Add the noodles to the boiling water and cook for about 10 to 15 minutes.

When the noodles are just done, drain and immediately rinse under cold water.

Shake the noodles dry and add to the chilled dressing. Toss well until the noodles are coated to help prevent the noodles from sticking together (this will not work perfectly).

Add the mushrooms, snow peas, cilantro, and bok choy to the salad and toss well.

Flake the salmon into large pieces and add to the salad.

Toss well and chill for at least an hour.

Nutrition Facts

Serving size: about 2 1/2 cups salad

Servings: 2

Amount Per Serving

Calories 540 Calories from Fat 142
% Daily Value
Total Fat 16g 25%
    Saturated Fat 3g 13%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 69mg 23%
Sodium 394mg 16%
Total Carbohydrates 61g 20%
    Dietary Fiber 6g 25%
    Sugars 11g
Protein 41g
Vitamin A 51% Vitamin C 107%
Calcium 10% Iron 29%
Vitamin K 34 mcg Potassium 1553 mg
Magnesium 104 mg