Orange and Ginger Poached Salmon on Vietnamese Noodle Salad

Orange and Ginger Poached Salmon on Vietnamese Noodle Salad

Regional Newspapers 26/10/2012

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Ratings: 5.0 / 5 FROM 1

6

Serves 2

A great way to liven up your salmon fillets.

Noodle Salad

125 g Rice noodles
1 cup Mung bean sprouts
½ cup Mint leaves
½ cup Coriander leaves
2 tbsp Vietnamese mint leaves

Dressing

2 tbsp Lemon juice
1 tbsp Fish sauce
1 pinch Sugar

Salmon

1 cup Orange juice
2 tsp Root ginger
1 Kaffir lime leaf
250 g Salmon escallops

Directions

  1. Cook the rice noodles according to the packet instructions. Drain well
  2. Combine lightly with the sprouts and herbs. Sprinkle with the combined dressing ingredients.
  3. Meanwhile combine the orange juice, ginger and kaffir lime leaf in a frying pan. Bring to a simmer.
  4. Add the salmon and poach for about 4 minutes or until just cooked.
  5. Serve the salmon on the salad drizzled with a little of the cooking liquid.

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