Vietnamese-style salmon with roasted cashew rice noodle salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- a thumb-sized piece gingerfinely grated
- 1 clove garliccrushed
- 1 limezested and juiced
- 1 red chilli1/2 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 carrotpeeled into long ribbons
- 1 small cucumberpeeled into long ribbons
- 2 tbsp roasted salted cashewsroughly chopped
- a small bunch mint leavesroughly chopped
- a small bunch corianderroughly chopped
Nutrition: per serving
- kcal682
- fat32.3g
- saturates6g
- carbs50g
- sugars8.1g
- fibre5.9g
- protein44.8g
- salt1.8g
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.
