This salad hits all the right notes: vermicelli rice noodles, crunchy veggies, fresh herbs, a bit of chili to spice it up, and toasted sesame seeds! And the dressing is perfectly balanced, creamy, it brings everything together beautifully. I use a little bit of it to glaze juicy pan-fried shrimp right before serving. So good! You can replace the shrimp with salmon, chicken, or just leave it vegetarian. Make it!
A beautiful piece of salmon does not need much work. I like to pair a nice salmon fillet with subtle flavors that complement its amazing taste. Some olive oil, a bit of citrus, a touch of honey, few thyme sprigs, and of course some spice!
Making a Thai red curry paste for this dish is everything! Believe me when I tell you that if you make your own curry paste once, you'll never go back to store-bought jars again. It's a lot of work but it's so worth it. Fry some aromatics, then your paste, add coconut milk, fish sauce, honey, spinach, salmon, coriander, lime zest, lime juice, and you got yourself a delicious, comforting, saucy, to die for curry! It's best served with noodles, crunchy pistachios, and lime wedges for extra tang.