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!

  1. Preheat the oven to 180°C. Put the salmon in an oven proof dish. Mix all the teriyaki ingredients together, pour over the salmon, sprinkle over the sesame seeds, and cook for 15-20mins.

For the noodle salad:

  1. Soak the rice noodles for 10mins in a bowl of just boiled water.
  2. Make the salad dressing by whisking all the ingredients together. You can do this is in the serving bowl or in a separate jug.
  3. Using a vegetable peeler, cut long strips of carrot and cucumber into a serving/salad bowl. You may not be able to use all the cucumber when it gets to the watery middle, but you can then thinly slice and add. Save the carrot middles and use for another recipe.
  4. Drain the noodles and rinse them in cold water to get rid of any excess starch, drizzle with sesame oil to stop them sticking. Add to the salad bowl, together with the nuts, dressing and herbs. Toss the noodles, veg, nuts, herbs and dressing. (If you are making in advance add the herbs just before serving.)

  • words:
  • pictures: David Merewether

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