Lyndey Milan's Steamed King Salmon with fragrant Asian salad and glass noodles

Steamed King Salmon with fragrant Asian salad and glass noodles

More recipes at www.lyndeymilan.com

Serves 4 as a main course

PREP AND COOK TIME 20 MINUTES

50g vermicelli bean thread or cellophane noodles

4 x 150g king salmon fillets

1 lebanese cucumber, thinly sliced

1 small red onion, thinly sliced

½ bunch basil, half chopped and half left whole

½ bunch coriander, half chopped and half left whole

½ bunch mint, half chopped and half left whole

 

Dressing

2 red chilli, finely chopped

5cm ginger, finely chopped

2 cloves garlic, finely chopped

30ml fish sauce

60ml lime juice

1 tablespoon palm sugar

1.        Preheat oven to 200⁰C (180⁰C fan-forced).

2.        Place noodles in a heatproof bowl, cover with boiling water and set aside for 5 minutes.  Drain well and rinse with cold water.

3.        Place salmon fillets on a lined baking dish and baking for 8 minutes or until cooked as desired.

4.        For dressing, combine red chilli, ginger, garlic, fish sauce, lime juice and palm sugar and mix well.  Place drained noodles, cucumber, red onion, basil, coriander and mint in a large bowl.  Top with dressing and mix lightly to combine.

5.        Serve dressed salad topped with fish.

 

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