200g Regal Double Manuka Wood Roasted Salmon
100g vermicelli noodles
3 Tbsp fish sauce
Zest & juice of
1 tsp brown sugar
1/2 telegraph cucumber, halved lengthwise, thinly sliced
1/4 finely sliced red/yellow capsicum
Handful of bean sprouts
1 spring onion, chopped
1/2 chilli, seeds removed, chopped
1/4 cup chopped mint
3 Tbsp roasted peanuts, chopped
2 Tbsp kecap manis
1 Tbsp hoisin sauce
5 Tbsp olive oil
1 cm ginger, grated
1 large garlic clove, crushed
2 tsp sesame oil
Juice of one tangelo
Slice the salmon. Add the noodles to a large pot or heat proof bowl, add a jug of boiled water and stir every couple of minutes. When cooked through, drain well and add a splash of sesame oil to prevent sticking.
To make cucumber salad, in a large bowl, whisk together the fish sauce, lime juice and zest and brown sugar. Add remaining cucumber salad ingredients, toss until combined. In a separate bowl, whisk together the dressing ingredients.
Serve noodles on a platter, place cucumber salad on noodles, top with salmon and lightly drizzle with dressing. Serve as a side salad or a main.
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