Vietnamese-style salmon with roasted cashew rice noodle salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- a thumb-sized piece ginger, finely grated
- 1 clove garlic, crushed
- 1 lime, zested and juiced
- 1 red chilli, 1/2 de-seeded and finely chopped, 1/2 finely sliced
- 1 tbsp fish sauce
- 1 tsp soft light brown sugar
- 100g flat rice noodles
- 2 skinless salmon fillets
- a drizzle toasted sesame oil
- 1 large carrot, peeled into long ribbons
- 1 small cucumber, peeled into long ribbons
- 2 tbsp roasted salted cashews, roughly chopped
- a small bunch mint leaves, roughly chopped
- a small bunch coriander, roughly chopped
Method
- STEP 1
Stir together the ginger, garlic, lime zest and juice, red chilli, fish sauce and sugar until the sugar dissolves. Pour just-boiled water over the rice noodles and leave for 10 minutes or until al dente.
- STEP 2
Heat the grill to high and line a baking tray with foil. Season the salmon on all sides, then place on the lined baking tray. Grill for 4 minutes then spoon over 2 tbsp of the sauce and grill for 3 minutes until the salmon is just cooked through.
- STEP 3
Drain and rinse the noodles under cold water, shaking off any excess, then tip into a bowl. Drizzle the sesame oil over the noodles to stop them from sticking, then add the carrot and cucumber ribbons, sliced red chilli and most of the chopped cashews, mint and coriander. Pour in the remaining sauce, then toss to mix.
- STEP 4
Divide the noodles between two plates, flake the salmon fillets on top, then scatter over the remaining cashews and herbs.
