Salmon Noodle Salad
Fresh, zingy & a bit of a fridge raid kind of situation
This is very much a snapshot of the kind of thing I make myself for lunch, as someone who works from home the vast majority of the time.
I’d also procured a new knife so I wanted to have some fun with it. And that fun comes in the form of finely slicing and shredded lots of different vegetables!
It’s the beginning of the week, I’ve had an indulgent weekend, and I want to make use of some bits & bobs I have in the fridge.
Chinese napa cabbage, red onion, carrot & red cabbage are the crunchy vegetables of choice for me today, but you can use anything that is nice eaten raw. Cucumber, peppers, any lettuce or cabbage & spring onions are all other things that may feature on any given week or day.
I love a flat rice noodle, slippery & light; they work really well against the chilli vinegar dressing which is a lovely balance of sharp, sweet & salty with a warm heat from the slices chillies.
Top with a delightfully soft, delicate, warm salmon fillet, flaked in. Perfection for me!
FULL RECIPE
Ingredients (serves 1)
1 salmon fillet
100g rice noodles (or any noodles of choice)
1/4 white cabbage (or napa cabbage) - finely sliced/shredded
1/4 of a small red cabbage - finely sliced/shredded
1/2 red onion - finely sliced
1 carrot - sliced/julienned into strips or matchsticks
For the dressing:
1 mild red chilli - finely sliced
1 tbsp rice vinegar
1 tbsp mirin
1 tbsp fish sauce
1 tbsp light soy
Chilli oil to garnish (optional)
Method:
Start by cooking your salmon fillet. I like to warm up a splash of oil in a frying pan then cook the salmon skin side down on a medium heat, until it’s two thirds of the way cooked through, being careful not to burn the skin. Increasing the heat on the pan then flashing the top and sides of the salmon. Set aside and leave to rest while you make the rest of the salad stuff.
Soak the noodles in boiling water (or cook to packet instruction depending on what you’re using).
Slice and shred the vegetables and set aside.
For the dressing, slice the chilli and add to a bowl with all other ingredients and mix together.
In a large salad bowl, add the shredded veggies, the noodles, the dressing then take your salmon and gently flake it apart into the salad. With clean hands (!) toss the salad together so that everything is nicely coated and mixed. Serve straight away!
