Fresh
salmon with Thai noodle salad
Ideal for a quick midweek
meal, whip up this nutritious salmon and noodle salad in just 20 minutes. The
balance of protein and carbs make it super satisfying
Ingredients
·
2 skinless salmon fillets
·
1 large orange , the juice and zest
of half, the rest peeled and chopped
·
125g French beans , trimmed and
halved
·
50g mange tout , shredded
·
75g frozen peas
·
75g vermicelli rice noodles
·
2 tsp red curry paste
·
1 tsp fish sauce
·
3 spring onions , finely chopped
·
half a pack basil or coriander,
chopped
55
Delicious Breakfast Recipes Free Book Cookbook
Method
·
STEP 1
Put a pan of water on to
boil. Line a steamer with baking parchment, add the salmon fillets and scatter
with a little of the orange zest. When the water is boiling, add the beans to
the pan, put the salmon in the steamer on top and cook for 5 mins. Take the
salmon off, and if it is cooked, set aside but add the peas and mange tout to
the pan and cook for 1 min more, or if not quite cooked leave on top for the
extra min. Drain the veg, but return the boiling water to the pan, add the noodles
and leave to soak for 5 mins.
·
STEP 2
Put the curry paste and fish
sauce in a salad bowl with the orange juice and a little of the remaining zest
and the spring onions. Drain the noodles when they are ready and add to the
salad bowl, toss well, then add the chopped orange with the basil or coriander
and the cooked vegetables. Tip in the juice from the fish, then toss well and
serve in bowls with the salmon on top.
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