Asian Salmon Noodle Salad

Ingredients

• 300 gsalmon fillets
• 100 gdry rice noodles
• 100 gred cabbage, shredded
• 1medium carrot
• 120 gEnglish cucumber
• 4 gfresh mint
• 4 gfresh cilantro
• 1¾ tbsplime juice
• 1¾ tspfish sauce
• 1¼ tsppure maple syrup
• 2½ tspfresh ginger, grated
• 20 gunsalted peanuts

Method

1. Preheat the oven to 220°C (425°F) with a rack in the centre. Line a small tray with parchment.

2. Roast the salmon for about 10 minutes, until it flakes easily and reaches 63°C (145°F). Cool slightly and flake into chunks.

   10 min timer

3. Pour just-boiled water from the kettle over the rice noodles and soak for 6 minutes until soft. Drain and rinse under cold water.

   6 min timer

4. Whisk the lime juice, fish sauce, maple syrup and ginger for the dressing.

5. Shred the cabbage, julienne the carrot and cucumber, and pick the mint and cilantro leaves.

6. Toss the noodles, vegetables and herbs with the dressing, then top with the salmon and chopped peanuts.

Storing and reheating

Keeps 2 days.