Curried Salmon Noodle Salad with Satay Dressing
This salmon noodle salad may be my new favourite salad recipe, purely because it doesn’t feel like you’re eating a salad but you’re still getting all the veggie goodness. It’s also one of those salads that actually taste better the day after, or after being dressed for a few hours so there are no soggy salad leaves woes here. The curried salmon fillets stay so moist but still have a slight crust by cooking them in the air fryer (you would also get the same result grilling them in the oven). A yummy peanut dressing made from peanut butter, soy, ginger, plenty of lime and some honey is so moreish and coats the vermicelli noodles so they become glossy and yummy. You won’t be able to stop sticking your fork in for more.
(Serves 4 - £3.78 per portion)
Cook 150g vermicelli rice noodles according to the packet instructions. Rinse well under cold running water and leave to drain.
Add these to a bowl with 100g edamame beans, a couple of finely shredded carrots, half a thinly shredded red cabbage, 150g cooked beansprouts, a finely chopped red chilli, a bunch of finely sliced spring onions, and a half a bunch of roughly chopped coriander. Mix well before making the dressing.
Add 2 tbsps toasted sesame oil to a bowl with 1 tbsp finely grated ginger, 2 grated garlic cloves, 3 tbsps of light soy sauce, 1tsp of fish sauce, 1 heaped tbsp of crunchy peanut butter, the juice of a lime, a splash of rice wine vinegar and 1 tsp of honey. Whisk with a fork, taste and adjust the seasoning accordingly.
Pour this over the noodles and give it a really good mix with some tongs (sometimes I find it easier to use my hands). Leave to marinade while you prepare the salmon. Giving it a good mix every now and then.
For the salmon, season 4 fillets with salt and pepper and sprinkle over 2 tbsps curry powder so each fillet is well coated on all sides. Air fry for 8-10 minutes at 200C depending on the thickness of your fillets, or place under a hot grill in the oven at 200C for 8-10 minutes. Leave to rest for a couple of minutes.
Spoon the salad into bowls and top with flakes of the salmon. Add some chopped peanuts, extra chilli, coriander and spring onions if desired and dig in. Enjoy.