This is the sort of salad you could live on all year round: fresh salmon, avocado, rice noodles and loads of fresh herbs, in a bright and tangy dressing. You don’t need to chop the herbs, as they will wilt into the salad as you eat.
- 500 g salmon fillets, skinned
- 1 tbsp sweet chilli sauce
- 1 tbsp vegetable oil
- 200 g rice vermicelli noodles
- 10 cherry tomatoes, quartered
- 1 avocado, peeled and roughly chopped
- 1 small red chilli, finely sliced
- handful of fresh mint
- handful of basil leaves
- handful of coriander leaves
- 2 tbsp peanuts, chopped
- 1 lime, quartered
- 2 tbsp lime juice
- 2 tbsp Thai fish sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp olive oil
- 2 tsp sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Coat the salmon in 1 tbsp sweet chilli sauce. Heat a frying pan, add the oil, and sear the salmon for 2–3 minutes on each side, leaving it a little pink in the middle. Set aside until ready to eat.
Place the noodles in a bowl, pour on boiling water to cover, and leave for 4 minutes (or prepare according to packet instructions). Drain well.
Whisk the dressing ingredients in a large bowl. Add the tomatoes, avocado and chilli and gently toss (squish a couple of cherry tomatoes into the dressing for extra juices).
Add the noodles, mint, basil and coriander and lightly toss. Divide between four dinner plates or shallow pasta plates. Break up the salmon with your fingers and gently tuck in to the noodles. Scatter with peanuts and serve with lime wedges for squeezing.