Vietnamese salmon salad
This tasty salmon and noodle dish is packed with zingy Vietnamese flavours.
Asalmon fillet is marinated in flavours of soy, ginger, garlic and honey then baked and served on a bed of tangy Asian noodle salad, making for a flavour-packed meal.
VIETNAMESE SALMON SALAD 300g boneless salmon fillet, cut into 2–3 pieces 1⁄ cup soy sauce
4 1 tablespoon finely grated ginger 2 cloves garlic, minced 2 teaspoons runny honey 2 cups finely shredded wong bok, savoy or green cabbage 1 green apple, cut into thin matchsticks or grated 1⁄2- 1 shallot, finely sliced 1⁄ cup mixed roughly chopped Thai
4 herbs (e.g. coriander, mint, Vietnamese mint or Thai basil) Noodles 150g dried rice stick noodles 2 teaspoons sesame oil 2 tablespoons fish or soy sauce Dressing 1⁄2- 1 red chilli, finely sliced 1 tablespoon brown sugar 2 tablespoons fish or soy sauce 2 tablespoons lemon or lime juice a few mixed roughly Thai herbs (e.g. coriander, mint, Vietnamese mint or Thai basil), to serve.
Preheat the oven to 220°C. Line a small oven tray with baking paper. Bring a large saucepan of salted water to the boil. Combine the salmon with the soy sauce, ginger, garlic and honey. Set aside to marinate for about 10 minutes. Put the noodles in the boiling water, stir, cover and turn off the heat. Allow to cook using residual heat for 6-7 minutes, stirring frequently (take care not to overcook). Alternatively cook according to packet instructions. Remove the salmon from the marinade (reserve the liquid), put on the prepared tray and bake for 8-10 minutes until medium-rare, depending on thickness, or until