Prep time:
Cooking time: 20 minutes
Total time:
Serves: 4
4 salmon fillets
2tbsp sweet chilli sauce
1tbsp honey
2tbsp mirin
2tbsp soy sauce
1tbsp squeezy ginger in a tube
1tsp sesame seeds
For the noodle salad:
5g grated ginger (or ginger paste)
1 red chillies finely chopped, or use chilli oil
2 zest and juice of limes
3tbsp fish sauce
1tsp light soft brown sugar
150g flat rice noodles
1 cucumber
2 carrots
small bunch of each of coriander and fresh mint, chopped
handful of cashew nuts (you can dry fry in a pan if you’d like them slightly toasted)
sesame oil
A match made in heaven. The sweet baked salmon pairs so well with spicy, salty, sweet dressing on the noodles. The noodle salad can be made in advance and will keep for a day or two – it is great as lunch the next day too, just add some extra cashews!
For the noodle salad:
- words: Charlotte Butterworth
- pictures: David Merewether
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