GRILLED SALMON WITH FRIED NOODLES AND CABBAGE AND APPLE SALAD

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

SERVES 4-5

READY IN: 25 MINUTES

PREP TIME: 20 MINUTES

COOK TIME: 15 MINUTES

GRILLED SALMON

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

SALAD

3 cups finely shredded cabbage

1 green apple, thinly sliced and

cut into matchsticks

1 small shallot, very finely sliced

¼–½ cup chopped

roasted peanuts

1 cup total roughly chopped

coriander and mint leaves

FRIED NOODLES

300g dried rice stick noodles

2 teaspoons sesame oil

2-3 handfuls mung

bean sprouts

DRESSING

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

combine well.

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)

CARBOHYDRATE   72g

PROTEIN                 40.9g

FAT                         26.7g

Less Time | Dairy Free | Gluten Free – use GF soy sauce