Now for a completely different taste I'm giving you a recipe for a Thai style salad which truly stands the test of something delicious and easy at the end of a long, hard day. I left work on Friday night at 7.00 and was determined that I was going to make this salad. Only problem was that I had left my shopping list at home and didn't know what I needed for it, and by that time of night my shopping options were limited. I took a punt that delicious magazine, from which the recipe comes (in fact it's this month's cover recipe so you can see it), is sold in Woolies and happily found it there. I bought a copy and then whipped around the shop and managed to obtain all the ingredients that I didn't already have at home. (Including buying the salmon at Woolies which I have never done before but I was surprised at how good and fresh it was, just like buying from a real fishmonger!)
So you can imagine, by the time I got home it was around 8.00. Well, I had dinner made within 15 minutes and it was beautiful. So hopefully a good one for you too when you're in the same situation - just remember to take your shopping list with you!
Have a happy week. Love from Jane xx
Chilli salmon noodle salad with lime and herbs
What you need:
- 500g salmon fillet
- 1-2 tablespoons sweet chilli sauce
- 1 tablespoon sunflower oil, or a light olive oil
- 200g rice vermicelli noodles
- 1/2 punnet cherry tomatoes, quartered
- 1 avocado, roughly chopped
- 1 small red chilli, seeded and thinly sliced
- 1/3 cup each mint, coriander and Thai or regular basil leaves
- 2 tablespoons salted peanuts, roughly chopped
Dressing (I found the given quantities perfect but you can adjust to suit your taste)
- 2 tablespoons lime juice, plus lime wedges to serve
- 2 tablespoons each fish sauce and sweet chilli sauce
- 1 tablespoon light olive oil
- 2 teaspoons caster sugar
What you do:
- Coat the salmon fillet in the sweet chilli sauce.
- Heat the oil in a frypan over a medium-high heat.
- Sear the salmon for 2-3 minutes each side, leaving it a little pink in the middle.
- Place the salmon on a plate, cover loosely with foil and leave to rest while you make the salad.
- Prepare the noodles by pouring boiling water over them, then drain and set aside.
- Whisk together all of the dressing ingredients in a large bowl until the sugar dissolves.
- Add the cherry tomatoes, avocado and sliced red chilli to the dressing and toss gently to combine.
- Add the noodles and herbs to the salad and gently toss again.
- Divide the noodle salad among four plates.
- Break the salmon into chunks with your fingers and gently tuck the pieces into the salad.
- Scatter with the peanuts and serve the salad with the lime wedges.