Simple Asian Salmon Salad Recipe

Author: ANCP   Date Posted:26 May 2016 

You will need:

  • 500g dried rice vermicelli noodles.
  • 1 bunch baby bok choy.
  • 150g snow peas, trimmed.
  • 1 large carrot, cut into thin strips.
  • Tsp olive oil.
  • 4 small salmon fillets.
  • 1 red capsicum, cut into thin strips.
  • 400g baby corn.
  • ΒΌ cup lemon juice.
  • freshly ground pepper.
  • 2 tablespoons Thai sweet chilli sauce.
  • 1 teaspoon minced ginger.
  • coriander to garnish.

Method:

  1. Place noodles in a large heat-proof bowl and cover with boiling water.
  2. Stand for 10 minutes, then drain and rinse thoroughly with cold water; drain well.
  3. Remove the stem ends of the bok choy and separate the leaves.
  4. Wash and dry, then cut the leaves from the stems.
  5. Cut stems crossways into 1 centimetre slices and cut leaves crossways into 2 centimetre shreds.
  6. Place stems, snow peas and carrot in a heat-proof bowl and cover with boiling water.
  7. Stand for 3 minutes, then drain well.
  8.  Drizzle the olive oil into a frying pan and heat.
  9. Cook salmon over medium-low heat for 3 minutes on each side.
  10. Transfer to a plate, cover loosely with foil and stand for 5 minutes. Meanwhile, place noodles and vegetables in a large bowl.
  11. In a small bowl or jug, mix lemon juice, sweet chilli sauce and ginger.
  12. Pour mixture over noodle salad and toss well to combine. Divide salad among serving plates and top with salmon fillet.
  13.  Season with freshly ground pepper and garnish with coriander leaves, if desired.