Glass Noodles with Salmon, Lime and Mint (from Market Kitchen)
500g fillets of salmon, skinned
1 tbsp sweet chilli sauce
1/2 tbsp oil
200g glass noodles, or rice vermicelli
10 cherry tomatoes, quartered
1 avocado, stone removed, roughly chopped
5 spring onions sliced
1 small red chilli, finely sliced
handful mint leaves
handful basil, leaves
handfuls coriander leaves
1 lime, cut into wedges
For the dressing2 tbsp tamarind paste
2 tbsp Thai fish sauce
2 tbsp sweet chilli sauce
1 tbsp olive oil
2 tsp caster sugar
Coat the salmon in the sweet chilli sauce. Heat the oil in a large frying pan, and sear the salmon for 2-3 mins on each side, leaving it a little pink in the middle. Set aside to cool.
Place the noodles in a bowl, pour over boiling water to cover, and leave for 4 mins. Drain and run under the cold tap, drain again well.
Whisk the dressing ingredients together in a large bowl. Add the tomatoes, avocado, spring onions and chilli and gently toss. Add the noodles, mint, basil and coriander and lightly toss.
Divide among 4 plates. Break up the salmon with your fingers and put on top of the noodles. Serve with lime wedges.