Kitchen notes

Serves 4, Prep 15 mins, Cook 8 mins

4 x 150g skinless, boneless

salmon fillets 200g packet rice

vermicelli noodles 1 tblsp sesame seeds,

toasted Steamed baby bok choy,

to serve

SOY GINGER DRESSING

1/ cup soy sauce

3 2 tblsps mirin seasoning 2 tblsps vegetable oil 1 tblsp finely grated

fresh ginger

HERB SALAD

1 cup fresh mint leaves ½ cup fresh coriander

leaves 2 green spring onions,

thinly sliced 1 long red chilli,

thinly sliced

1 To make dressing, whisk all ingredients in a small jug until combined. 2 Place salmon on an oven tray lined with baking paper. Drizzle over ¼ cup of the dressing. 3 Cook in a hot oven (200C) for 8 minutes, or until cooked to your liking. 4 Meanwhile, cook noodles according to packet directions. Drain. Cool slightly. Cut noodles into smaller pieces using kitchen scissors. 5 To make herb salad, combine all ingredients in a small bowl. Toss well. 6 Divide noodles among serving bowls. Top with salmon and steamed bok choy. Drizzle over remaining dressing. Scatter over salad. Sprinkle with seeds.

TIP As an alternative to noodles, replace with white or brown rice.