Sticky Salmon Noodle Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I love salmon and this recipe from Super Food Ideas looks like a lovely way to eat it. HAVE NOT included 30 minutes marinating time. Ingredients:
2 tablespoons brown sugar |
2 tablespoons soy sauce |
1 garlic clove (finely chopped) |
2 cm ginger (peeled sliced) |
200 g salmon fillets |
135 g somen noodles (dried 1/2 packet) |
2 lebanese cucumbers (halved sliced diagonally) |
2 spring onions (thinly sliced) |
50 g lettuce leaves (mixed) |
125 g cherry tomatoes (halved) |
2 tablespoons mint (leaves fresh chopped) |
2 tablespoons coriander (leaves fresh chopped) |
2 teaspoons peanut oil |
2 tablespoons sweet chili sauce |
Directions:
1. Combine sugar, soya sauce, garlic and ginger in a shallow glass or ceramic dish and add salmon ad turn to coat and then cover and refrigerate for 30 minutes for flavour to develop, turning after 15 minutes.
2. Meanwhile place noodles in a heatproff bowl and cover with boiling water and stand for 5 minutes or until tender and then drain, rinse, drain.
3. Transfer to a bowl and add cucumber, onion, lettuce, tomato, mint and coriander and toss to combine.
4. Heat oil in a frying pan and remove salmon from marinade.
5. Cook for 2 to 3 minutes each side for medium or until cooked to your liking.
6. Transfer to a plate and using a fork flake the salmon and then add to thye noodle mixture.
7. Drizzle with sweet chilli sauce and toss to combine and serve.
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