Cold Salmon Noodle Salad
"This is a great summer recipe. If you do the salmon on the stove top it doesn't heat up the kitchen too much, but is very colourful and healthy. It doesn't take long to make either, although you do have to start about an hour ahead of meal time to chill the noodles."
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 125 g rice noodles
- 2 salmon fillets, about 200 g each
- 3 tablespoons fish sauce
- 4 teaspoons sugar
- 3 limes
- 1 -2 hot red chile
- 2 tablespoons toasted sesame seeds
- of fresh mint
- fresh coriander
- peanut oil
directions
- Bring a deep pan of water to the boil, slide in the rice noodles, turn off the heat and leave covered for 4-6 minutes.
- Drain and put in a serving bowl.
- Mix the fish sauce and sugar with the juice from two of the limes and the chopped chilli.
- You can either remove the seeds from the chilli or leave them in for a spicy salad.
- Also add in a handful each of chopped mint and coriander and then pour over the noodles.
- Put the dish in the fridge until well chilled (at least an hour).
- Rub the salmon with a touch of the oil and then either grill in a pan on the stove or bake in your oven for 10-15 minutes, until done to your liking.
- Let cool slightly until the salmon is about room temperature, then serve over the chilled noodles, with wedges of lime on the side.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
