Name: Asian salmon and noodle salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Sauce; 2 tablespoon hoisin sauce; 2 tablespoon honey; 1/3 cup shaoxing wine; 2 clove garlic, crushed; 1/4 cup light soy sauce; Asian salmon; 2 200g salmon fillets; 1 tablespoon oil; 2 long red chillies, seeds removed, finely sliced; Noodle salad; 500 gram hokkien noodles; 1 carrot, peeled, cut into thin strips; 1 stick celery, cut into thin strips; 3 green onions, sliced into thin strips; 100 gram black cloud ear fungus, finely sliced; 1 cup finely shredded red cabbage; 1/4 cup fresh coriander sprigs; 1 tablespoon sesame seeds, toasted

Ingredients

Sauce

2 tablespoon hoisin sauce

2 tablespoon honey

1/3 cup shaoxing wine

2 clove garlic, crushed

1/4 cup light soy sauce

Asian salmon

2 200g salmon fillets

1 tablespoon oil

2 long red chillies, seeds removed, finely sliced

Noodle salad

500 gram hokkien noodles

1 carrot, peeled, cut into thin strips

1 stick celery, cut into thin strips

3 green onions, sliced into thin strips

100 gram black cloud ear fungus, finely sliced

1 cup finely shredded red cabbage

1/4 cup fresh coriander sprigs

1 tablespoon sesame seeds, toasted

Method

1.To make sauce: combine all ingredients in a small jug.

2.Place salmon into a shallow dish; spoon over half of the sauce. Turn salmon to coat evenly. Marinate, covered, at least 2 hours or overnight.

3.Heat half of the oil in a frying pan, over medium-high heat. Cook salmon fillets 3 minutes each side. Set aside; cover loosely with foil.

4.Heat remaining oil in same pan. Add chilli and remaining sauce. Cook, stirring frequently, 2-3 minutes or until sauce has reduced and thickened slightly. Leave at room temperature to cool.

5.Meanwhile, make salad: Place noodles in a large bowl. Cover with boiling water; stand 2 minutes. Drain and refresh immediately with cold water; drain again.

6.Toss remaining ingredients with noodles and sauce; mix well. Place onto a serving platter. Gently pull apart salmon fillets into bite size pieces; scatter over salad, to serve.

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Ingredients

Method

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