This is a delicious recipe I have adapted from this original one. I have been having so much fun cooking and experimenting! This one is a definite winner. It serves 2, but is very easy to adapt for more (in fact, the marinade will probably do for up to 4 salmon fillets).
Ingredients:
Salmon:
Small bunch coriander, washed
2 cloves garlic, crushed (Always try and keep fresh garlic in the house, it has along shelf life and has an extra something special over the jar kind)
2 green chillies, seeded and chopped
3 tablespoons lime juice
1 teaspoon peeled and chopped fresh ginger (the ginger in a jar is OK too, but fresh is always better)
1 tablespoon fish sauce
2 salmon fillets
Salad:
100g thin vermicelli noodles
150g snow peas, washed and cut in thin strips
Small handful cherry tomatoes, washed and quartered
1 long red chilli, seeded and finely chopped
2 tablespoon lime juice
1 tablespoon fish sauce
1/4 cup peanut oil
Method:
1. In a food processor blend together the coriander
leaves and stalks, ginger, garlic, chilli, lime
juice and fish sauce and process until smooth.
2. Place the salmon fillets in a shallow dish and pour over the sauce. Leave to marinate for 20 minutes.
3. Meanwhile, to make the salad place the rice noodles in a bowl and cover with boiling water. Leave for 8 minutes or until noodles are ready. Drain and rinse with cold water. Combine rice noodles, snow peas and cherry tomatoes in a bowl. To make the salad dressing combine the red chilli, lime juice, fish sauce and peanut oil in a glass dish (I just use a small Pyrex measuring jug). Put to one side. Dress the salad immediately before serving. (Both of these items can be make in advance, simply cover and place in the fridge.)
4. Heat a small amount of peanut oil in a frypan over med-high heat and place the salmon, skin side down, scraping off most of the marinade. Cook for around 5 minutes, turn, and cook for a further 5 minutes. You can cook for more or less time depending on your preference. (I like to cover the frypan with a makeshift lid so the salmon cooks in the middle faster as the husband doesn't like rare fish.)
Serve and enjoy!
