Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 2 people
Estimated cost per serve is 13.44 dollar
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
2
- 1 small carrot
- 1tablespoons caster sugar
- 1/4 cup rice wine vinegar
- 100grams thin rice stick noodles
- 300grams Tassal Tassie Salmon skin-on portions
- 1tablespoons extra virgin olive oil
- 1/4teaspoons sea salt flakes
- 1 head little gem lettuces, leaves separated, roughly shredded
- 1 small Lebanese cucumber, thinly sliced into rounds
- 1/4 bunch coriander, leaves picked
- 2tablespoons Vietnamese salad dressing
- 1 long red chilli, thinly sliced
- 1tablespoons fried shallots
- 1 lime, cut into wedges
Description
Fit for any occasion, this vibrant, flavourful pan-fried salmon salad dish will become an instant springtime favourite.
Method
Step 1 of 4
Using a julienne cutter, cut carrot into matchsticks. Place sugar and vinegar in a bowl. Stir until sugar has dissolved. Add carrot and stir to coat. Set aside.
Step 2 of 4
Cook noodles according to packet instructions. Refresh under cold water. Drain well and place in a large bowl.
Step 3 of 4
Heat a large non-stick frying pan over medium-high heat. Drizzle salmon, skin-side up, with oil. Rub salt into skin. Place salmon, skin-side down, in pan and cook for 4 minutes or until skin is crisp. Flip and cook for a further 2 minutes or until cooked.
Step 4 of 4
Drain carrot and add to noodles with lettuce, cucumber and coriander. Toss to combine. Divide among plates and drizzle with dressing. Top with salmon and scatter with chilli and fried shallots. Serve with lime wedges.
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