Tue, 7 February 2023
Ingredients:
Serves 4
• 4 salmon fillets (6 ounces each)
• 8 tablespoons teriyaki sauce
• 1 head of bok choi washed and sliced into bite-sized pieces
• 100g fine rice noodles ( cooked & chilled)
• 1 large carrot, peeled and grated
• 1 large cucumber, sliced
• 1 red bell pepper, sliced
• Bunch fresh coriander chopped
• 4 tablespoons roasted peanuts, chopped
• 2 tablespoons fresh mint leaves
• 2 tablespoons fresh basil leaves
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce
• 2 cloves garlic, minced
• 1 red chili pepper, sliced (optional)
Instructions:
1. Preheat the oven to 170 °c. Line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet. Brush each fillet with 4 tablespoons of teriyaki sauce.
3. Bake the salmon for 12-15 minutes, or until the fish is cooked through and the skin is crispy.
4. In a large bowl, combine the bok choi carrot, cucumber, red bell pepper, cilantro, peanuts, basil, and mint leaves.
5. In a small bowl, whisk together the rice vinegar, honey, sesame oil, fish sauce, garlic, and red chili pepper (if using).
6. Pour the dressing over the salad and toss to combine.
7. Divide the salad among four plates. Top each plate with a salmon fillet. Serve immediately. Enjoy
