- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
- 500 g fillets of salmon, skinned
- 1 tbsp sweet chilli sauce
- 1/2 tbsp olive oil
- 200 g glass noodles, or rice vermicelli
- 10 cherry tomatoes, quartered
- 1 avocado, stone removed, roughly chopped
- 3 small red shallots, finely sliced
- 1 small red chilli, finely sliced (do not remove seeds if you like it hot)
- 1 handfuls mint
- 1 handfuls basil or Thai basil
- 1 handfuls coriander leaves
- 2 tbsp peanuts, chopped
- 1 lime, cut into wedges
For the dressing
- 2 tbsp tamarind paste or lime juice
- 2 tbsp Thai fish sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp olive oil
- 2 tsp caster sugar
1. Coat the salmon in the sweet chilli sauce. Heat a large frying pan, add the oil, and sear the salmon for 2-3 minutes on each side, leaving it a little pink in the middle. Set aside to cool for 15 minutes.
2. Place the noodles in a bowl, pour on boiling water to cover, and leave for 4 minutes. Drain well. (To make them easier to eat, you can snip the soaked and drained noodles in half with scissors - and to stop them sticking together, place them briefly under running hot water and drain again).
3. Whisk the dressing ingredients together in a large bowl. Add the tomatoes, avocado, shallots and chilli and gently toss. Add the noodles, mint, basil and coriander and lightly toss. Be as generous with the herbs as you can - they don't need cutting or snipping as they will wilt into the salad.
4. Divide among 4 plates. Break up the salmon with your fingers and gently tuck into the noodles. Scatter with peanuts and serve with lime wedges for squeezing.
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