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Salmon Noodle Salad

Ingredients

• For the dressing:
• 1/2 cup canned unsweetened coconut milk or coconut cream
• 1 tablespoon freshly squeezed lime juice (from 1 medium lime), plus more as needed
• 1 tablespoon fish sauce, plus more as needed
• 1 teaspoon finely grated, peeled fresh ginger (from a 1/2-inch piece)
• 1 teaspoon honey or agave nectar
• 1/2 teaspoon ground turmeric
• Freshly ground black pepper
• For the salad and salmon:
• 2 tablespoons Thai red curry paste or sambal oelek
• 2 teaspoons honey or agave nectar
• 2 teaspoons neutral oil such as grapeseed, canola, vegetable, or alternative
• 1/4 teaspoon kosher salt
• 2 (6-ounce) salmon fillets (skin-on or skinless)
• 6 ounces dried medium-wide or thin rice noodles
• 2 medium Persian cucumbers, halved lengthwise and thinly sliced crosswise (about 1 1/2 cups)
• 1 medium carrot, peeled and cut into matchsticks (about 3/4 cup)
• 1 medium shallot, thinly sliced (about 1/2 cup)
• 1/2 cup fresh cilantro, mint, or Thai basil leaves, or a combination
• 1/3 cup roasted salted cashews or peanuts, lightly crushed
• 1/4 cup store-bought fried shallots ( optional)

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