An afternoon flirtation with perfectly flaky salmon, fresh herbs, tangy lime & delicate noodles.

Prep & Cook in 15 mins — Serves 2

Ingredients

SALAD:

2 skinless salmon fillets

80 g dried glass noodles (cellophane or bean thread noodles) — soak in room temperature water for 5 minutes until pliable

2 Asian shallots — cut into small rings

¼ cup finely chopped fresh coriander (cilantro)

¼ cup finely sliced spring onions (scallions)

½ cup fresh mint leaves

1 tbsp vegetable oil

sea salt

 

DRESSING:

1 tbsp raw glutinous rice (or substitute with regular long grain/basmati/jasmine rice) — dry toast in frying pan over high heat until golden brown, and then grind into a fine powder

4 tbsp fish sauce

2 tbsp finely shaved palm sugar

2 tsp chilli flakes (or to taste) — plus extra to serve

3 tbsp lime juice

STEPS

1Season the salmon fillets with salt. Heat a frying pan over high heat, and add the oil to the pan. Fry the salmon fillets for 2-3 minutes on each side. Transfer them to a plate to rest and cool. Then flake the salmon into large chunks.

2Cook the soaked noodles in boiling water for 2 minutes (until al dente). Remove the noodles from the water with tongs, and place in a large bowl.

3Add the shallots to the noodles. Add the flaked salmon, coriander, spring onions and mint. Add the dressing. Toss gently to combine. Sprinkle with extra chilli flakes, and serve.

 

PHOTO CREDITS: Photos courtesy of Yvonne Young

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YVONNE YOUNG is a mother, partner, piano teacher and globetrotter. She lives in Ipoh, Malaysia… a town renowned for its white coffee, heritage food and beautiful architecture. Yvonne loves travel, good company and dining out. Her wanderlust and inquisitive-impulsive nature fuel her desire to discover and explore destinations & cuisines all around the world.

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