Chilli salmon noodle salad with fresh herbs and lime
By OcadoLife
Published on 06 January 2022
This Vietnamese-inspired salad is full of zip and zing.Time and servings
28 minsTotal time
4Servings
10 minsPrep time
18 minsCooking time
Ingredients
- 4 lightly smoked salmon fillets
- 225 g of instant rice vermicelli noodles
- 2 tsp of palm sugar, or soft brown sugar
- 2 tbsp of rice vinegar
- 0.5 cucumber, halved lengthways, seeds removed and cut into thin slices (topping)
- 150 g of radishes, thinly sliced (topping)
- 4 carrots, cut into julienne strips (topping)
- 6 spring onions, finely sliced (topping)
- 75 g of pistachio nuts, half roughly chopped and half blitzed to a fine crumb (topping)
- 3 red chillies, 1 deseeded and finely chopped, 2 sliced (for the topping)
- 1 tbsp of olive oil, or sesame oil
- 60 g of coriander, half the leaves chopped and half left whole on the stem
- 2 cloves of garlic, peeled and finely chopped
- 6 tsp of fish sauce
- 30 g of fresh ginger, peeled and finely chopped
- 4 limes, (2 zested and juiced, 2 cut into wedges)
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Place the salmon fillets onto a non-stick oven tray, brush with the oil and cook for 18 mins. Remove and set aside.Step 2
Meanwhile, put the noodles into a large bowl and cover with boiling water. Set aside for 10 mins.Step 3
Make the chilli sauce by combining the garlic cloves, palm sugar, fish sauce, rice vinegar, ginger, 1 deseeded & chopped chilli, the zest and juice of 2 limes and 40ml water in a bowl.Step 4
Drain the noodles and rinse under cold water, pour over half the sauce and add the chopped coriander. Stir to coat, then divide into shallow bowls or plates and arrange with the rest of the herbs and vegetables.Step 5
Place a salmon fillet onto each serving of noodles and scatter over the toppings, finishing with a final drizzle of sauce and the lime wedges.