Salmon with Thai Peanut Sauce

INGREDIENTS 

• 8 oz. of sockeye salmon
• 3 tbsp. of vegetable oil
• 8 oz. of Thai 3 wheels peanut sauce
• 4 oz. of purple cabbage (finely sliced)
• 4 oz. of carrot (see instructions)
• 4 oz. of mini seedless cucumbers (see instructions)
• 1 large ripe hass avocado (see instructions)
• 4 oz. of Japanese style noodles (Somen)
• 2 oz. green onion (finely chopped)
• Lime wedges

INSTRUCTIONS

1. Washed and peeled carrot and mini seedless cucumbers. Slice both of them in half crosswise and then lengthwise into thin strips. Lastly take each slice and cut lengthwise into 1 1/2 inch pieces.
2. Cut an avocado in half. Then cut down to the seed and all the way around. Remove the seed and hold an avocado half in your hand. Use a small knife to cut through the flesh until you hit the skin, but without piercing the skin. Cut slices and use a spoon to scoop them out. 
3.  Dry salmon with a paper towel. Then heat vegetable oil in a frying pan over medium heat. Once the oil is hot, lay salmon on a pan and season generously with sea salt and black pepper. Cook until fully cooked and set it aside.
4. In a pot, add water and bring it to a boil. Next put Japanese style noodles into a pot and reduce heat to medium low and cook for 2-3 minutes. Then drain the water out and rinse the noodles under cold water for 15 seconds.    
5. Warm peanut sauce in a sauce pan over medium low heat for a couple minutes. Then add 2 oz. of warm water and stir for a minute until the sauce is smooth. 
6. Arrange all the vegetables, salmon and noodles the way you like on a serving plate. Top the salmon with the peanut sauce. And the rest of the sauce can be served on the side as a dipping sauce.

Have fun cooking!