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Chargrilled salmon with coriander pesto and rice noodle salad
Chargrilled salmon with coriander pesto and rice noodle salad
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Whip up a vibrant salmon noodle salad for a fast and delicious dinner option.
Ingredients:
  • 200g vermicelli rice noodles
  • 200g snow peas, thinly sliced lengthways into matchsticks
  • 2 carrots, peeled, cut into matchsticks
  • 1 bunch coriander, leaves picked
  • 21.00 gm lime juice
  • 2 tsp sesame oil
  • 4 (about 200g each) salmon fillets
  • 9.20 gm peanut oil
  • 12.00 gm toasted sesame seeds
  • 1 quantity coriander pesto (see notes)
  • Lime wedges, to serve
Instructions:
  • In a large bowl, place the noodles and cover them with boiling water. Let them sit for 5 minutes until tender. Then, add the snow peas and let them sit for 1 more minute until bright green and crisp-tender. Rinse the peas and noodles under cold water, then drain well. Return them to the bowl, and mix in the carrot, coriander, lime juice, and sesame oil. Gently toss to combine, and season with salt and pepper to taste.
  • Preheat a barbecue or chargrill pan on high heat. Brush the salmon with peanut oil and season with salt and pepper. Grill for 3-4 minutes on each side for medium doneness, or to your preferred level of doneness. Place the salmon on a plate and cover with foil to keep it warm. Let it rest for 5 minutes before serving.
  • Portion the noodle salad into individual serving dishes. Garnish with sesame seeds. Arrange the salmon on top and generously drizzle with coriander pesto. Serve promptly with optional lime wedges.

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