Thursday, 13 March 2014

Glass Noodles with Salmon, Lime and Mint

This was a really lovely and fresh tasting salad, using up bits and pieces from my fridge.

Glass Noodles with Salmon, Lime and Mint (from Market Kitchen)
(Serves 4)

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 dressing
2 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.

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