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Thai-style salmon noodle salad
Thai-style salmon noodle salad
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
"Zesty salmon noodle salad bursting with fresh herbs and lime."
Ingredients:
  • 200g vermicelli rice noodles
  • 60ml lime juice
  • 24.00 gm brown sugar
  • 36.60 gm fish sauce
  • 1 tsp sesame oil
  • 4 skinless salmon fillets
  • 200g Perino tomatoes, halved
  • 250g baby cucumbers, thinly sliced
  • 250.00 ml coriander leaves
  • 250.00 ml mint leaves
  • 125.00 ml basil leaves
  • 70g peanuts
Instructions:
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them sit for 5 minutes until tender, then refresh them under cold water, drain well, and coarsely chop them using kitchen scissors.
  • In a screw-top jar, shake together lime juice, sugar, fish sauce, and sesame oil until fully combined. Set aside 1 tablespoon of the mixture in a small bowl.
  • 1. Preheat a large non-stick frying pan over medium-high heat. 2. Sear salmon for 2 minutes on each side. 3. Brush with the remaining lime juice mixture. 4. Caramelize for an additional 1 minute on each side. 5. Transfer to a plate and let it rest for 5 minutes. 6. Gently flake the salmon before serving.
  • Combine noodles, tomato, cucumber, coriander, mint, and basil in a bowl. Drizzle with the remaining lime juice mixture, toss well, and divide among serving plates. Top with salmon and peanuts before serving.

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