Regal Sweet Chilli Oven Ready Fresh Salmon
1 lime, juice only
2 teaspoons fish sauce
1 teaspoon caster sugar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 garlic clove, minced
Pinch of salt
125g rice noodles
1/2 carrot, peeled and julienned
1/3 cucumber, julienned
1/4 red onion, thinly sliced
70g snow peas trimmed
1/2 cup fresh coriander leaves
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/2 red chilli, thinly sliced
1 tablespoon chopped roasted peanuts
Preheat oven to 180ºC.
Remove outer sleeve and plastic film from the Regal Oven Ready tray. Drizzle the glaze over the salmon and fan bake for 15 minutes or until cooked through.
Bring a large pot of salted water to the boil. Cook noodles for 2-3 minutes or until al dente. Drain then place in a large bowl of cold water. Set aside.
In a small bowl, combine salad dressing.
Drain noodles and combine with salad ingredients. Pour over dressing and gently toss to incorporate.
Divide salad between two plates and top with salmon.
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