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How to make Salmon & noodle salad

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 6 kaffir lime leaves
  • 1 long red chilli, halved lengthways, deseeded
  • 1 stem lemon grass, pale section only, halved lengthways
  • 3 (about 750g) skinless salmon fillets
  • 1 x 375g pkt thick rice noodles
  • 200g snow peas, halved diagonally
  • 1 x 100g pkt baby Asian greens
  • 80ml (1/3 cup) sweet chilli sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • Lime wedges, to serve

Method

  • Step 1 Add enough water to a large frying pan to reach a depth of 4cm. Add lime leaves, chilli and lemon grass and bring to a simmer over medium heat. Add the salmon and reduce heat to low. Cook for 10 minutes. Set aside for 30 minutes to develop the flavours. Use a slotted spoon to transfer the salmon to a plate. Flake the salmon into large pieces.
  • Step 2 Meanwhile, place noodles in a bowl and cover with boiling water. Set aside for 10 minutes. Add snow peas and set aside for 3 minutes. Drain. Return to bowl. Add Asian greens and combine.
  • Step 3 Combine the sweet chilli sauce, soy sauce and lime juice in a small jug.
  • Step 4 Add half the dressing to the noodle mixture and toss to combine. Add salmon and combine. Divide among serving bowls. Drizzle over the remaining dressing. Serve with lime wedges.