Nadia Lim's latest title is being published 1 May. Her publishers have kindly given me permission to reproduce one of the recipes from the book so here it is for your enjoyment.
Copyright Easy Weeknight Meals - Nadia Lim - Allen & Unwin - $39.99 (publication 1 May)
GRILLED SALMON WITH FRIED
NOODLES AND CABBAGE
AND APPLE SALAD
READY IN: 25 MINUTES
PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES
¼ cup soy sauce
3cm piece fresh ginger,
peeled and cut into thin
matchsticks or grated
2 cloves garlic, finely chopped
2 teaspoons runny honey
600g salmon fillet (skin on),
cut into 4-5 pieces
3 cups finely shredded cabbage
1 green apple, thinly sliced and
cut into matchsticks
1 small shallot, very finely sliced
¼–½ cup chopped
1 cup total roughly chopped
coriander and mint leaves
300g dried rice stick noodles
2 teaspoons sesame oil
2-3 handfuls mung
½–1 red chilli, finely sliced
1 tablespoon palm sugar
or brown sugar
2 tablespoons fish sauce
or soy sauce
2 tablespoons lime juice
PREHEAT oven to 220°C. Line a small oven tray with baking
paper. Bring a large pot of salted water to the boil.
1 Combine soy sauce, ginger, garlic and honey in a dish.
Pat salmon dry with paper towels and remove any remaining
scales or bones. Place salmon, flesh-side-down, in soy
marinade. Set aside to marinate for about 10 minutes while
you prepare the vegetables. Toss cabbage, apple, shallot,
peanuts and fresh herbs in a large bowl.
2 Lift salmon fillets from marinade (reserving the marinade)
and place on prepared baking tray, skin-side-down, so that the
flesh is facing up. Roast salmon for 6-8 minutes or until just
cooked through (salmon is best ever so slightly underdone).
3 Add noodles to pot of boiling water and stir briskly with a
fork to prevent them sticking together. Cook for 3-4 minutes
or until al dente (just cooked). Drain and rinse under cold
water to prevent noodles sticking together. Snip in a few
places with scissors.
4 Heat a drizzle of oil in a wok or large fry-pan on medium
to high heat and stir-fry noodles, sesame oil, bean sprouts
and reserved marinade for 2-3 minutes or so, tossing to
5 Mix dressing ingredients together until sugar is dissolved
and toss through the salad.
TO SERVE place some noodles on each plate and top with salad
and a piece of salmon.
ENERGY 2874kJ (684kcal)
Less Time | Dairy Free | Gluten Free – use GF soy sauce