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

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