The past week I have visited one of my favourite restaurants, Pho, twice. I absolutely love that smell that comes from Vietnamese food, the lemongrass and ginger that overwhelms your senses; you just can’t beat it. I had a noodle salad there and it was absolutely divine, but it was with prawns. I’ve wanted to introduce more fish into my diet lately, so I decided to attempt to re-create something similar, but with salmon. This would be a great lunch to take to work, you can even batch it. Salmon lasts three days in the fridge after it’s cooked, so just bare that in mind. I’d also add your herbs the morning of taking it too, to save them wilting and going soggy.
Serves: 2 ( or 3 smaller lunch portions)
Prep time: 15 mins
Cook time: 10 mins
- 2 packs ready to wok noodles ( I used wholewheat)
- 2 salmon fillets
- 300g tenderstem broccoli
- Bunch spring onions, chopped finely
- 2 carrots, ribboned
- Bunch fresh coriander and mint
- Soy sauce
- Toasted sesame oil
- 1 lime
- 1 red chilli, finely sliced
- Sesame seeds (optional)
- Juice of 3 limes
- 4 tbsp fish sauce
- 1 red chilli, finely chopped
- 4 tbsp toasted sesame oil
- 2 tblsp palm sugar (or 2 tblsp dark brown sugar, dissolved in 1 tbsp boiling water)
- Thumb size piece of fresh ginger, grated
- For dressing, mix everything in a small bowl and set aside.
- Remove skin from salmon, chop in to large chunks, sprinkle with black pepper and a drizzle of toasted sesame oil.
- Pop on a pan of water and bring to boil, add broccoli for 4 mins and then plunge in to cold water to stop it cooking.
- Grab a wok or large pan, add to medium heat. Once hot add salmon and cook for 5-8 mins, until outside is crispy. Add splash of soy and then remove on to paper towel.
- Add noodles to wok with one ladle of water, cook for 3 minutes, drain and rinse, then toss through some sesame oil.
- Assemble your salad (carrot, noodles, broccoli, chilli, salmon), top with fresh herbs, sesame seeds if using and a squeeze of lime. Add as much dressing as you wish, do not add salt (there is enough in the dressing).
- If not using all of dressing and saving for work, keep in an airtight container in the fridge.
*Dressing recipe from Delicious magazine.