Fresh salmon with Thai noodle salad Sara Buenfeld
Fresh salmon with Thai noodle salad Sara Buenfeld
  • 2 skinless salmon fillets

    Salmon

    İçindekiler

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 1 large orange, the juice and zest of half, the rest peeled and chopped

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren’t necessarily orange – some varieties are…

  • 125g French beans, trimmed and halved
  • 50g mange tout, shredded
  • 75g frozen peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 75g vermicelli rice noodles
  • 2 tsp red curry paste
  • 1 tsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 3 spring onions, finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • half a pack basil or coriander, chopped

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  1. Put a pan of water on to boil. Line a steamer with baking parchment, add the salmon fillets and scatter with a little of the orange zest. When the water is boiling, add the beans to the pan, put the salmon in the steamer on top and cook for 5 mins. Take the salmon off, and if it is cooked, set aside but add the peas and mange tout to the pan and cook for 1 min more, or if not quite cooked leave on top for the extra min. Drain the veg, but return the boiling water to the pan, add the noodles and leave to soak for 5 mins.

  2. Put the curry paste and fish sauce in a salad bowl with the orange juice and a little of the remaining zest and the spring onions. Drain the noodles when they are ready and add to the salad bowl, toss well, then add the chopped orange with the basil or coriander and the cooked vegetables. Tip in the juice from the fish, then toss well and serve in bowls with the salmon on top.

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