I love Thai food. Though not totally authentic, nor exact, the results were pretty good. And healthy.
Serves 2 with plenty left for lunch tomorrow!
For the salmon
- 2 salmon fillets
- 1 Tbsp oil for frying
- Salt and pepper
For the salad:
- 300g cooked and cooled rice noodles
- Half a courgette, halved again and sliced thinly
- Two handfuls of bean sprouts
- Half a green pepper thinly sliced
- Small carrot, grated
- 1 large red chilli, thinly sliced (sweet and not too hot)
- 1-2 Tbsp chopped coriander
- 1-2 Tbsp chopped basil leaves
For the dressing (but tweak to taste):
- Tbsp Vegetable oil (or similar)
- Juice of one lime
- Tbsp brown sugar (or palm sugar if you can get it)
- Thumb sized piece of ginger finely sliced or grated
- Two garlic cloves, finely chopped
- 2 Tbsp fish sauce (be brave)
- Half a medium red onion, very thinly sliced.
- 1/2 tsp of sesame oil if you have it.
Preheat the oven to 190°C (Gas 5). Season with salt and pepper then fry the salmon for a few minutes, skin side down in a very hot oven proof frying pan. Turn to colour all sides and put in the oven, skin side down for about 10-15 mins (use a probe if you have one – 60°c is about right to just cook through).
Then, put all the dressing ingredients into a bowl or shaker bottle and stir/shake to dissolve the sugar. Leave to rest. Taste it and adjust as you see fit, it should be a nice ‘balance’.
Prepare, wash and shake dry the salad ingredients using a colander and put in a large bowl. Combine with your hands or salad tongs.
Remove the salmon from the oven, remove the skin, flake onto plate and leave to cool down but still warm. (Perfect time to start cleaning up!)
Add the salmon to the salad, pour over the dressing and combine again.
Serve in bowls with a handful of crushed peanuts or cashews.