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Thai-style turkey fillets skewers on rice vermicelli salad
2021-05-18
https://www.metro.ca/userfiles/image/recipes/brochettes-poitrines-dindon-thaï-salade-vermicelles-11635.jpg
PT25M
PT15M
PT1H10M
Combine avocado oil, fish sauce, maple syrup, lime juice and soy sauce in a bowl. Add fillets and coat well with marinade. Place the bowl in the refrigerator and let marinate for at least 30 minutes.Preheat barbecue to 230°C (425°F) and oil the grates. Thread turkey onto skewers (wood or metal). Once the barbecue is hot, place the skewers on the grates and cook for 4 to 5 minutes on each side, or until the turkey is fully cooked and reaches an internal temperature of 74°C (165°F).While turkey is cooking, rehydrate vermicelli according to package directions. When ready, drain the noodles through a fine-mesh sieve and rinse immediately with cold water. Transfer vermicelli to a large bowl and set aside.Dressing :Combine dressing ingredients in a small bowl and whisk to combine. Set aside.To bowl of cooked noodles, add bell bell pepper, cucumbers, red cabbage, basil and cilantro. Drizzle with dressing and toss well with tongs.Divide salad evenly between two bowls and top each with roasted peanuts and green onions. Place skewer on salad just before servingSource : Alaina Yvon-Moreau for the Turkey Farmers of Canada
2
Metro
5
1
5
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1/4 cup (60 ml) avocado oil
2 tablespoons (30 ml) fish sauce
1 tablespoon (15 ml) maple syrup
1 tablespoon (15 ml) lime juice
1 tablespoon (15 ml) soy sauce
3.5 oz (100 g) Haiku rice vermicelli
1/2 red bell pepper, sliced into strips
1/2 cup (125 ml) cucumbers, thinly sliced
1 cup (250 ml) red cabbage, thinly sliced
1 tablespoon (15 ml) basil, finely chopped
1 tablespoon (15 ml) cilantro, finely chopped
1/4 cup (60 ml) roasted peanuts, chopped
1/4 cup (60 ml) green onions, thinly sliced
Vinaigrette:
1/4 cup (60 ml) natural peanut butter
juice of 1 lime
1 teaspoon (5 ml) fish sauce
1 teaspoon (15 ml) soy sauce
2 tablespoons (30 ml) maple syrup
1 teaspoon (5 ml) Sriracha sauce (optional)
3-4 tablespoons (45-60 ml) warm water to dilute
1/2 lb (226 g) Quebec turkey fillet whole or cut into 1 inch (2,5 cm) cubes
Thai-style turkey fillets skewers on rice vermicelli salad
2
Main course
0:25
Preparation
0:15
COOKING
1:10
TOTAL TIME
Ingredients
-
1/4 cup
(60 ml)avocado oil
-
2 tablespoons
(30 ml)fish sauce
-
1 tablespoon
(15 ml)maple syrup
-
1 tablespoon
(15 ml)lime juice
-
1 tablespoon
(15 ml)soy sauce
-
3.5 oz
(100 g)Haiku rice vermicelli
-
1/2
red bell pepper, sliced into strips
-
1/2 cup
(125 ml)cucumbers, thinly sliced
-
1 cup
(250 ml)red cabbage, thinly sliced
-
1 tablespoon
(15 ml)basil, finely chopped
-
1 tablespoon
(15 ml)cilantro, finely chopped
-
1/4 cup
(60 ml)roasted peanuts, chopped
-
1/4 cup
(60 ml)green onions, thinly sliced
-
Vinaigrette:
-
1/4 cup
(60 ml)natural peanut butter
-
juice of 1 lime
-
1 teaspoon
(5 ml)fish sauce
-
1 teaspoon
(15 ml)soy sauce
-
2 tablespoons
(30 ml)maple syrup
-
1 teaspoon
(5 ml)Sriracha sauce (optional)
-
3-4 tablespoons
(45-60 ml)warm water to dilute
-
1/2 lb
(226 g)Quebec turkey fillet whole or cut into 1 inch (2,5 cm) cubes
Preparation
Combine avocado oil, fish sauce, maple syrup, lime juice and soy sauce in a bowl. Add fillets and coat well with marinade. Place the bowl in the refrigerator and let marinate for at least 30 minutes.
Preheat barbecue to 230°C (425°F) and oil the grates. Thread turkey onto skewers (wood or metal). Once the barbecue is hot, place the skewers on the grates and cook for 4 to 5 minutes on each side, or until the turkey is fully cooked and reaches an internal temperature of 74°C (165°F).
While turkey is cooking, rehydrate vermicelli according to package directions. When ready, drain the noodles through a fine-mesh sieve and rinse immediately with cold water. Transfer vermicelli to a large bowl and set aside.
Dressing :
Combine dressing ingredients in a small bowl and whisk to combine. Set aside.
To bowl of cooked noodles, add bell bell pepper, cucumbers, red cabbage, basil and cilantro. Drizzle with dressing and toss well with tongs.
Divide salad evenly between two bowls and top each with roasted peanuts and green onions. Place skewer on salad just before serving
Source : Alaina Yvon-Moreau for the Turkey Farmers of Canada
Source :
Metro
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