TODAY’S RECIPE: Salmon & Thai noodle salad

JUST as good cold as warm. SERVES 2.

Ingredients

2 skinless salmon fillets 1 large orange, juice and zest of half, rest peeled and chopped 125g French beans, trimmed and halved 75g frozen peas 50g mange tout, shredded 75g vermicelli rice noodles 2 tsp red curry paste 1 tsp fish sauce 3 spring onions, finely chopped Half a pack basil or coriander, chopped

Method

1 Boil pan of water. Line steamer with baking parchment, add salmon fillets and scatter with a little orange zest. When water boils, add beans to pan, put salmon in steamer and cook for five minutes. Set aside when cooked. Add peas and mange tout to pan and cook for a minute. Drain veg. Return boiling water to pan, add noodles and soak for five minutes.

2 Put curry paste and fish sauce in salad bowl with orange juice and a little remaining zest and spring onions. Drain noodles when ready. Add to salad bowl, toss well, then add chopped orange with basil or coriander and cooked veg. Tip in fish juice, toss well, serve in bowls with salmon on top.