Chargrilled salmon with glass noodle salad

Chargrilled salmon with glass noodle salad

Saumon grillé sur une salade de nouilles transparentes

By
From
Luke Nguyen's France
Serves
4-6
Photographer
Alan Benson

A perfect salad to prepare and serve at your next barbecue, this colourful and tasty noodle dish can be served as an accompanying side salad, or as a main course. Glass noodles are made from mung beans, and are also known as cellophane noodles. Be sure not to mistake them for vermicelli rice noodles.

Ingredients

Quantity Ingredient
400g salmon fillet
watercress sprigs, to garnish

Salmon marinade

Quantity Ingredient
1 garlic clove, crushed
2 teaspoons soy sauce
2 teaspoons fish sauce
1 teaspoon sugar
1/2 teaspoon sesame oil

Glass noodle salad

Quantity Ingredient
100g glass noodles, (see glossary)
1 small handful mint leaves
1 small handful basil leaves
1 small handful vietnamese mint leaves
4 cherry tomatoes, quartered
1 red onion, sliced

Salad dressing

Quantity Ingredient
45g grated palm sugar
80ml lime juice
2 tablespoons fish sauce
2 tablespoons soy sauce
1 garlic clove
1 tablespoon chilli oil
1 tablespoon sliced lemongrass, white part only
1 small handful coriander leaves
2 tablespoons olive oil

Method

  1. Mix all the salmon marinade ingredients together in a bowl. Add the salmon and coat well. Cover and marinate in the refrigerator for 20 minutes.
  2. Meanwhile, start preparing the salad. Soak the glass noodles in hot water for 20 minutes. Strain, then dry with paper towel. Cut the noodles into 4 cm lengths and place in a mixing bowl. Add the herbs, cherry tomatoes and onion.
  3. Put all the salad dressing ingredients in a food processor and blend to combine. Set aside.
  4. Heat a chargrill pan to medium–high. Add the salmon and cook for 2–3 minutes on each side.
  5. To serve, toss the dressing through the noodle salad, then lay a bed of salad on a serving platter or in a large serving bowl. Break the salmon into large bite-sized pieces and scatter over the salad. Garnish with the watercress and serve.
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