Chili Salmon Noodle Salad with Lime and Herbs
Mandi
ingredients
- 500g skinless salmon fillet, pin-boned
- 1-2 tbs sweet chili sauce
- 1 tbs sunflower oil
- 200g rice vermicelli
- 1/2 punnet cherry tomatoes, quartered
- 1 avocado
- 1 small red chili, deseeded, thinly sliced (this is optional)
- 1/3 cup each mint, coriander, thai or regular basil leaves
- 2 tbs salted peanuts, roughly chopped
- 2 tbs lime juice
- 2 tbs each fish sauce (I used soy instead)
- 2 tbs sweet chili sauce
- 1 tbs olive oil
- 2 tsp caster sugar
directions
Salmon
- 1
Coat salmon fillet in the sweet chili sauce. Heat the oil in a frypan over medium-high heat. Sear salmon 2-3 mins each side, leaving it a little pink in the middle.
- 2
Place the salmon on a plate, cover loosely with foil and leave to rest while you make the salad.
Noodles
- 1
Prepare noodles according to packets instruction, then drain and set aside. (I cut them with scissors as they are very long).
- 2
Whisk all the dressing ingredients together in a large bowl until sugar dissolves.
- 3
Add cherry tomatoes, avocado and sliced red chilli to the dressing bowl and toss gently to combine, then add the noddles and herbs and gently toss to combine again.
- 4
Break up salmon into chunks with your fingers and gently tuck into salad. Scatter with chopped peanuts.
notes
It's perfect for shabbat because theres no milk in it. Tali
Source: Tali Khan
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