Glass noodles with salmon, lime and mint

Ingredients

  • 500 g fillets of salmon, skinned
  • 1 tbsp sweet chilli sauce
  • 1/2 tbsp olive oil
  • 200 g glass noodles, or rice vermicelli
  • 10 cherry tomatoes, quartered
  • 1 avocado, stone removed, roughly chopped
  • 3 small red shallots, finely sliced
  • 1 small red chilli, finely sliced (do not remove seeds if you like it hot)
  • 1 handfuls mint
  • 1 handfuls basil or Thai basil
  • 1 handfuls coriander leaves
  • 2 tbsp peanuts, chopped
  • 1 lime, cut into wedges
For the dressing

  • 2 tbsp tamarind paste or lime juice
  • 2 tbsp Thai fish sauce
  • 2 tbsp sweet chilli sauce
  • 1 tbsp olive oil
  • 2 tsp caster sugar

Description

Jill Dupleix Puts Some Of Those Asian Store-cupboard Ingredients To Use In Her Summery Thai Noodle Salad

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