PREHEAT oven to 220°C. Line a small oven tray with baking paper. Bring a medium pot of salted water to the boil.
- Pat salmon dry with paper towels and remove any remaining scales or pin bones. Combine with soy sauce, ginger, garlic and honey in a small dish. Set aside to marinate for about 10 minutes.
- 2. Place noodles in pot of boiling water, stir, cover and turn off heat. Leave for 4–6 minutes until al dente (just tender). Drain and toss with a drizzle of sesame oil. Snip in a few place to make them easier to eat.
- 3. Remove salmon from marinade (reserve marinade), place on prepared tray and bake for about 8 minutes for medium, or until cooked to your liking.
- 4. Heat a drizzle of oil in a medium fry-pan or wok (preferably nonstick) on medium to high heat and stir-fry noodles for 2–3 minutes, until noodles are just going crispy. Pour in reserved marinade and fish/soy sauce and toss to combine well.
- 5. In a medium bowl, combine cabbage, asparagus, apple, shallot and herbs. Mix all dressing ingredients together and toss half through salad, to taste.
TO SERVE, place some noodles onto a plate and top with salad and salmon. Drizzle over remaining dressing and sprinkle with herbs.
Vietnamese salmon salad
150g salmon fillet
2 tablespoon soy sauce
1 teaspoon finely grated ginger
1 clove garlic, minced
1 teaspoon runny honey
1 cup finely shredded savoy cabbage
2 asparagus spears, finely sliced on an angle
½ apple, core removed and cut into thin matchsticks or grated
¼ – ½ shallot, finely sliced
2 tablespoons chopped coriander and mint leaves
80g stick noodles
Drizzle of sesame oil
Drizzle of fish or soy sauce
r½ teaspoon runny honey
1 tablespoon fish or soy sauce
1 tablespoon lemon juice
1 tablespoon chopped coriander and mint leaves, to serve
Recipe by kiwi chef, Nadia Lim
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