Make the most of early summer crispy greens with this lovely and light summery dinner. It is pretty quick and easy to make and you can save even more time and effort by asking your fishmonger to skin and cut the salmon for you. You can marinate the salmon in whatever flavours you like – I love the sweet and spicy combination of kecap manis and chilli, and any vegetables will work in this, so chop and change according to what you like. This is also a good one for lunch the next day as everything will hold its flavour. If you are cooking for young (and fussy) kids, this is a great recipe to adapt. Simply grill some salmon just with kecap manis (no chilli) and serve alongside rice noodles and blanched sugar snap and snow peas.
Brown Rice Noodles with Greens & Grilled Salmon
2 portions of dried brown rice noodles, cooked according to the packet
1 bunch of asparagus, finely sliced
1 bunch broccolini, finely sliced
a large handful of snow peas, finely sliced
a handful of sugar snap peas, finely sliced
1 spring onion, finely sliced
a handful of podded edamame
half a bunch of coriander, chopped
1 tbspn black sesame seeds
1 tbspn toasted sesame seeds
half a punnet of kale or broccoli sprouts, cut
2 tbspn sesame oil
4 tbspn brown rice vinegar
1.5 tbspn tamari
1 tbspn maple syrup
2 tspn grated ginger (do this on a microplane grater)
1/2 tspn cayenne pepper
3 fillets of salmon, skin off and cut into scallop sized pieces (ask your fishmonger to do this)
1 tsp sesame oil
4 tbpsn kecap manis
2 tbsn chili sauce
Preheat grill to 180C
Place salmon in a bowl with sesame oil, kecap manis and chilli sauce and mix to combine. Place salmon pieces on a tray double lined with foil (this makes clean up very easy).
Place dressing ingredients in a jar and shake to combine.
Place asparagus, broccolini and snow peas in a bowl. Cover with boiling water and place a plate on top of the bowl. Leave for 2 minutes then drain and refresh under cold water. Drain well and place in a serving bowl.
Add the remaining salad ingredients and brown rice noodles to the bowl.
Pour over dressing and toss to combine.
Grill the salmon for 4 minutes. Remove from oven, turn over pieces and grill for another 3 minutes.
Place the salmon pieces over the salad and serve.