Korean Spiced Salmon Asian Rice Noodle Salad

Tue, 25 July 2017

 

For the five spice rubbed salmon:

 · 1 salmon fillet, (about 60g), from sustainable sources, ask your fishmonger, scaled and pin-boned

 

Marinated:

 · 2 sprinkle of the ChanChan Korean spice bag seasoning 

· 4 tablespoons low-salt dark soy sauce

· 1 thumb-sized piece fresh ginger, finely grated

· 1 cloves garlic, finely grated

· 2 tablespoons runny honey

· 2 red chillies, deseeded and finely sliced

 

You will need:

· 100g rice vermicelli noodles (fine)

· 1 small carrot, shaved with peeler

· ½  cucumber, seeds removed, shaved 

· 1 long red chilli, seeds removed, shaved

· 75g bean sprouts

· Small hand full each of mint, coriander,

· 1 long red chilli, seeds removed, finely chopped

· 1 garlic clove, finely grated

 

For the Dressing:

· 2 tablespoons pure sesame oil 

· 2 tablespoons ChanChan Red Shiso Leaf vinegar or rice vinegar 

· 1 tablespoon light soy sauce

· Squeeze of lime juice

  Putting it together: 

  

Step 1

 · Mix all the marinate ingredients in a bowl and combine, place the salmon

fillet in.

· Preheat your oven to 170c. When youre ready to cook the salmon, remove it from the marinade,

place in oven for 4 mins on an oven tray with parchment paper base.

· When cooked sprinkle with the chillies, spring onions, then squeeze over the

lime.

 

 Step 2

 · Prepare the rice noodles according to packet instructions, chill &

drain well, and then place in a large

bowl.

· Put ready to eat avocado in a pestle & mortar with a squeeze of lime, salt &

Black pepper and make in

to a puree.

 

Step 3

· Add all the carrot, cucumber, chilli, bean sprouts and herbs to the bowl

of noodles.

Add the dressing,

toss well to combine, then serve with the baked salmon on top. And a dollop of the avocado puree on

top.