Spicy Salmon with Vermicelli Noodle Salad
*Serves 4, *Prep and Cook: 20 mins
- 150g vermicelli bean
- thread noodles
- 4 x 150g skinless salmon fillets, bones removed
- 2 cups shredded carrot (180g)
- 2 small Lebanese cucumbers, halved, thinly sliced
- 4 green spring onions,
- thinly sliced diagonally
- ¼ cup tonkatsu sauce
- 1 tblsp sriracha sauce
- 2 tblsps honey
- Lime wedges, to serve
- 2 tblsps sesame seeds, toasted
- Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 10 minutes. Drain. Rinse under cold water. Drain well. Return to bowl. Cut into shorter lengths, using kitchen scissors.
- Meanwhile, heat a large, non-stick frying pan over a high heat. Add salmon. Cook for about 3 to 4 minutes on each side, or until cooked to your liking. Remove.
- Add carrot, cucumber and onions to noodles in bowl. Toss well.
- Combine sauces and honey in a small jug. Mix well.
- Serve salmon with salad and lime wedges. Drizzle with sauce mixture. Sprinkle with sesame seeds.
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