Vermicelli salmon salad
Wow your work colleagues with this eye-, mouth- and gut-pleasing sesame salmon and noodle salad
- Prep: 5 mins
- Cook: 5 mins
- Total: 10 mins
- Makes 1 large kilner jar (enough for 1 hungry person)
Why not impress your work colleagues with this Vermicelli salmon salad? A delicious combination of textures, and an excellent source of protein and omega-3s, this salad improves over a few hours as the aromatic sesame dressing soaks into the salmon and the noodles. Delicious!
Ingredients
- 100g cooked vermicelli rice noodles
- 1 salmon fillet
- 1/2 cucumber,
- 2 tbsps salted peanuts
- For the dressing
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1cm fresh ginger,
- 1 tsp sweet chilli sauce
Methods
-
Step 1
Bring a small pan to the boil, reduce to a simmer, then add the salmon fillet. Put the lid on the pan and cook for 2mins, then turn off the heat and leave for 8mins, or until the salmon is cooked. Remove with a slotted spoon and leave to cool.
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Step 2
Now using half the ingredients, layer up the noodles, salmon, cucumber and peanuts. Repeat with the rest of the ingredients.
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Step 3
Whisk the dressing ingredients together in a small bowl, then drizzle over the top of the salad. Put the lid on and take to work with you or keep in the fridge for later.
Go vegan
Swap the salmon for tofu or mushrooms – both delicious soaked in the dressing.
Kate Percy
Sports nutrition cook and author 
