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Lemongrass Salmon Salad

lemongrass salmon salad

 

Ingredients:

100g dried vermicelli noodles

100g sugar snap peas, trimmed

2 long red chillies

1 stalk lemongrass, bruised

4 makrut lime leaves, torn

4cm piece fresh ginger, peeled, thinly sliced

600g-700g pinboned salmon fillet, cut into 2-3 pieces (to fit poaching saucepan)

2 T fish sauce

2 T lime juice

1 T vegetable oil

1 baby wombok (Chinese cabbage), shredded

125g bean sprouts, trimmed

1 Lebanese cucumber, halved, thinly sliced

2 carrots, cut into long matchsticks

125g cherry tomatoes, quartered

3 spring onions, thinly sliced

½ C salted roasted cashew nuts, roughly chopped

Lime wedges & fresh coriander sprigs, to serve

 

Method:

  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes, adding sugar snap peas for the last minute. Drain. Refresh under cold water. Drain well. Return to bowl. Halve peas lengthways.
  2. Halve 1 chilli lengthways. Thinly slice remaining chilli. Place 1 ½ L water, chilli halves, lemongrass, lime leaves and ginger in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Add salmon. Cover. Cook for 5 minutes, or until cooked to your liking. Carefully remove salmon and transfer to a plate. Peel off skin.
  3. Combine fish sauce, juice and oil in a bowl. Add wombok, sprouts, cucumber, carrot, tomato, onion and cashews to noodles. Toss to combine. Transfer to a serving platter. Flake salmon on top. Drizzle with dressing. Sprinkle with coriander and chilli. Serve with lime wedges.

 

Serves 4.

Recipe adapted from taste.com.au

 

To order salmon for this recipe, click here!