Salmon & noodle salad

Poaching salmon with aromatics is a great way to add flavour to low-fat Asian salads.

Recipe «Salmon & noodle salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 6 kaffir lime leaves, 1 long red chilli, halved lengthways, deseeded, 1 stem lemon grass, pale section only, halved lengthways, 3 skinless salmon fillets, 1 x 375g pkt thick rice noodles , 200g snow peas, halved diagonally, 1 x 100g pkt baby Asian greens, 80ml sweet chilli sauce , 2 tbsp soy sauce, 2 tbsp fresh lime juice, Lime wedges, to serve.

Ingredients:

• 6 kaffir lime leaves 
• 1 long red chilli, halved lengthways, deseeded 
• 1 stem lemon grass, pale section only, halved lengthways 
• 3 skinless salmon fillets 
• 1 x 375g pkt thick rice noodles 
• 200g snow peas, halved diagonally 
• 1 x 100g pkt baby Asian greens 
• 80ml sweet chilli sauce 
• 2 tbsp soy sauce 
• 2 tbsp fresh lime juice 
• Lime wedges, to serve 

Instructions

1. Add enough water to a large frying pan to reach a depth of 4cm. Add lime leaves, chilli and lemon grass and bring to a simmer over medium heat. Add the salmon and reduce heat to low. Cook for 10 minutes. Set aside for 30 minutes to develop the flavours. Use a slotted spoon to transfer the salmon to a plate. Flake the salmon into large pieces.
2. Meanwhile, place noodles in a bowl and cover with boiling water. Set aside for 10 minutes. Add snow peas and set aside for 3 minutes. Drain. Return to bowl. Add Asian greens and combine.
3. Combine the sweet chilli sauce, soy sauce and lime juice in a small jug.
4. Add half the dressing to the noodle mixture and toss to combine. Add salmon and combine. Divide among serving bowls. Drizzle over the remaining dressing. Serve with lime wedges.