Ramen noodles don’t frequently appear on our dinner menus, but this salad is the reason my children started eating salmon. With cooked ramen noodles, cabbage, carrots, and cilantro (from the herb garden) in a light orange-honey dressing, it has been a family favorite for years. And since I only make this salad as an accompaniment to the salmon, the kids quickly came to appreciate the whole package. It also helps that the two parts of this meal (adapted from an old Redbook magazine recipe) look so nice together.
Orange Ginger Salmon with Ramen Cabbage Salad
1/2 c. soy sauce
1/4 c. orange juice
3 tbsp. honey
1 heaping tsp. ground ginger, or 1.5 tbsp. freshly grated ginger
2 lb. salmon fillets
3 (3-oz.) packages Oriental-flavored ramen noodles, broken into halves
1 (1o-oz.) bag grated carrots (about 4 c.)
1 (1o-oz.) bag shredded red cabbage (about 4 c.)
1/4 c. packed chopped cilantro
3/4 c. orange juice
6 tbsp. extra virgin olive oil
1 tbsp. sesame oil
2 seasoning packets from the ramen noodles
Combine marinade ingredients in glass 9×13 baking dish. Place salmon fillets in dish and let marinate while preparing the salad, turning salmon occasionally.
Combine dressing in ingredients in a large salad bowl, mix well, and add carrots and cabbage, tossing to coat. Cook noodles in boiling, unseasoned water for two minutes, drain, and rinse thoroughly with cold water. Shake the colander to remove excess water, set aside to drain further, then add to cabbage mixture and mix well.
Remove salmon from marinade and broil (or grill) about 5 minutes per side, basting with marinade. Place on platter. Just before serving, add cilantro to salad and combine. Serve salmon with salad.