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Glass noodles with fresh salmon, lime and mint
- Prep time:
- 15 mins
- Cook time:
- 10 mins
- Serves:
- 4
Jill Dupleix puts some of those Asian store-cupboard ingredients to use in her summery Thai noodle salad
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Tips and suggestions
- Cooks Tips...
- snip the soaked and drained noodles in half with scissors to make them easier to eat.
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Ingredients
- 500 g Salmon, skinned
- 1 tbsp sweet chilli sauce
- 200g glass noodles, or rice vermicelli
- 3 small red Shallots, finely sliced
- 10 cherry Tomatoes, quartered
- 1 avocado, peeled and roughly chopped
- 1 small red chilli, finely sliced
- 1 handful Mint
- 1 handful basil or Thai Basil
- 1 handful coriander leaves
- 2 tbsp Peanuts, chopped
- 1 lime, quartered
For the dressing
- 2 tbsp tamarind paste or lime juice
- 2 tbsp Thai Fish Sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp Olive oil
- 2 tsp Sugar
Method
1. Coat the salmon in the sweet chilli sauce. Heat a frying pan, add the oil, and sear the salmon for 2 to 3 minutes on each side, leaving it a little pink in the middle. Set aside to cool for 15 minutes.2. Place the noodles in a bowl, pour on boiling water to cover, and leave for 4 minutes. Drain well.
3. Whisk the dressing ingredients in a large bowl. Add the tomatoes, avocado, shallots and chilli and gently toss. Add the noodles, mint, basil and coriander and lightly toss. Be as generous with the herbs as you can. They don’t need cutting or snipping as they will wilt into the salad.
4. Divide between four dinner plates. Break up the salmon with your fingers and gently tuck in to the noodles. Scatter with peanuts and serve with lime wedges for squeezing.
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Latest Comment
I dont like salmon or avocado, but liked the sound of it so much I've used it for pork, chicken, rump steak and cod with fab results everytime even without the avocado, adding carrot and cucumber to the salad.
I love this recipe and used to make it a lot - i had forgotten about it until i saw it on Market Kitchen showdown again - and now its back on the menu at my place!