Asian salmon summer salad

I really don’t understand what a salad is. I guess it’s just a cold or sometimes tepid plate of stuff. I went to Wikipedia for an insight and this is what i found:

“Though many salads use raw ingredients, some use cooked ingredients. Most salads are served cold, although some, such as south German potato salad, are served warm.”

It didn’t help much. Salads aren’t a thing. When people say they make great salads what they’re actually saying is: “I’m really good at putting different stuff together in a bowl and making people eat it, if it’s cold or room temperature… or like the south German potato salad, warm”.

Anyway, before I get too wrapped up in pedantry, this is definitely a cold salad. It takes 5 minutes to prep but needs at least an hour in the fridge. Oh also, I did something pretty out of left field here. I microwaved the salmon fillets. I know that sounds fishy (fishy!) but it poaches them pretty perfectly and takes less than a minute with no cleaning up which makes this recipe super quick and also not a bad shout for a ready-to-zap lunch at the office. I was slightly worried about the nutrients disappearing from the salmon but I read a few studies which argued that if done properly microwaving can actually retain more nutrients than conventional modes of cooking. However, I can completely see that this would deter some people so as a rule of thumb I like to fry salmon fillets, if they have the skin on, for 4 minutes skin side down with a little oil and a lot of salt on the skin and then one minute on each other side.


Ingredients (serves 2)

2 salmon fillets

90g of rice noodles

2 tbsp of unsalted peanuts

1 red chilli

1/2 green chilli

2 garlic cloves

1 small bunch of mint

1 small handful of coriander (optional)

1 juicy lime (zest and juice)

3 tbsp of light soy sauce

4 tbsp of fish sauce

1 tbsp of olive oil or groundnut oil (not extra virgin)



  • Fill a kettle a third up with water and start to boil. Put a pan on the hob over a medium-high flame.
  • When the pan is hot add the peanuts. When the water has boiled place the rice noodles in a large, heatproof bowl and then add the water. See the back of the noodle packet but usually they will advise you to cover the bowl and leave to stand for 5 minutes. When the noodles have been standing for 5 minutes, put them into a colander, drain the hot water and run cold water over them to stop them from cooking.
  • Make sure the peanuts are not burning but are turning a golden brown. When they have remove from the heat.
  • Meanwhile finely dice the garlic and chillies, and finely chop the mint and coriander (be sure to bruise the herbs while you do this to extract their flavour). When you’ve done this, place the diced and chopped ingredients into a medium sized bowl and add the lime zest, juice, soy sauce, fish sauce and olive/groundnut oil. Mix well then add at the noodles and peanuts and toss together.
  • Chill in the fridge for at least an hour.
  • When you’re thinking about eating, cut the salmon fillets into thirds and put into a bowl. The largest pieces on the outside. Add a splash of water and a splash of soy sauce. Cover the bowl in clingfilm and prick small holes. Place in the microwave for 50 seconds. If your salmon fillets are particularly large you might want to add a few more seconds to the time.
  • Leave to cool slightly on a chopping board. Then combine with the noodles. Sprinkle with more mint, coriander and lime juice. Then serve.



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