Salmon Vermicelli Bowls

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SERVES TWO
PREP TIME: 15 MINS
COOK TIME: 10 MINS

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Ingredients

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FOR THE SALMON

2 SALMON FILLETS, SKIN ON

1 LEMONGRASS STALK, OUTER LAYERS REMOVED AND FINELY CHOPPED

1 RED CHILLI, DE-SEEDED AND FINELY CHOPPED

2 TBSP TORN CORIANDER LEAVES

JUICE OF 1 LIME

2 TSP FISH SAUCE

FOR THE VERMICELLI BOWL

1/2 PACKET VERMICELLI NOODLES, COOKED TO PACKET INSTRUCTIONS

1 LEBANESE CUCUMBER, RIBBONED

1/2 CARROT, RIBBONED

1/2 CUP MIXED HERBS, FINELY CHOPPED

4 COS LETTUCE LEAVES, ROUGHLY CHOPPED

DRIZZLE SESAME OIL

JUICE OF 1/2 LIME

SALT & PEPPER

TO SERVE

 LIME WEDGES

TORN CORIANDER LEAVES

CRISPY SHALLOTS

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Utensils

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MEDIUM FRY PAN

SHARP KNIVES

GARLIC MINCER

KETTLE FOR COOKING NOODLES

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Method

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1. PREPARE ALL VERMICELLI INGREDIENTS AND COOK NOODLES ACCORDING TO PACKET INSTRUCTIONS. PREPARE THE SALMON INGREDIENTS IN A SMALL RAMEKIN, MIXING TOGETHER

2. SEASON THE SALMON WITH SALT & PEPPER AND HEAT A FRY PAN OVER MEDIUM HEAT. ADD A SPLASH OF OLIVE OIL LETTING IT HEAT FOR A MINUTE OR SO. ADD SALMON SKIN SIDE UP, COOKING FOR 4 MINS BEFORE FLIPPING

3. DIVIDE THE SALAD INGREDIENTS BETWEEN BOWLS WHILE SALMON COOKS. FLIP SALMON AFTER 4 MINS OR WHEN IT IS GOLDEN AND CRISPY. POUR THE LEMONGRASS MIX OVER THE SALMON WHILE IT COOKS FOR AN ADDITIONAL FEW MINUTES

4. LET THE SALMON REST FOR A FEW MINUTES BEFORE ADDING TO TOP OF BOWL. SERVE WITH CRISPY SHALLOTS, TORN CORIANDER LEAVES AND FRESH LIME WEDGES - ENJOY !

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