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Salmon steak with Vietnamese rice noodles and nuoc cham

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Ingredients

Adjust Servings:
50g unsalted peanuts
200g folded brown rice noodles
160g edamame beans
1 tbsp toasted sesame oil
4 spring onions, trimmed and finely sliced
2 carrots, peeled and cut into thin matchsticks
2 yellow peppers, deseeded and finely sliced
4 salmon steaks, skin on and scaled
1 tbsp black sesame seeds
FOR THE NUOC CHAM DRESSING
2 tbsp light brown sugar
2 tbsp Thai fish sauce
2 tbsp rice vinegar
2 tbsp lime juice
1 garlic clove, crushed
1 red chilli, 1/2 finely chopped, 1/2 finely sliced
TO SERVE
Mint leaves, to garnish

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Salmon steak with Vietnamese rice noodles and nuoc cham

Treated right, salmon steaks are so much tastier than fillets. The buttery flesh is full of flavour and stands up well against the heat and zing of my veggie noodle salad, which is tossed with an addictively sweet and sour nuoc cham dressing. It's high in protein, low in fat, and big on flavour.

Features:
  • Spicy
  • Serves 2
  • Medium

Ingredients

  • FOR THE NUOC CHAM DRESSING

  • TO SERVE

Directions

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  1. Dissolve the sugar in 75ml of boiling water, then stir in the Thai fish sauce, rice vinegar, lime juice, garlic and the finely chopped red chilli. Leave to steep for 15 minutes. This is your nuoc cham dressing.

  2. Place the peanuts on a baking tray and roast in a preheated oven at 180C, shaking occasionally, until golden and toasty; about 10 minutes.

  3. Meanwhile, cook the brown rice noodles according to pack instructions, adding the edamame beans for the final 3 minutes. Drain and rinse thoroughly under cold water to stop the cooking process.

  4. Lightly toss the noodles in toasted sesame oil to stop them from sticking together and tip into a bowl with the edamame beans, spring onions, carrots and sliced yellow peppers. Pour over the nuoc cham dressing and set aside.

  5. Heat a griddle pan over a medium-high heat and rub both sides of each salmon steak with salt and olive oil. Cook for 4 minutes on each side or until golden and charred with bar marks. To check the salmon is cooked, the flesh should flake easily when prised apart.

  6. To crisp the skin, lift each salmon steak with tongs and gently push, skin-side down, against the griddle pan for 1 minute or until golden and sizzling. Transfer to a plate and leave to rest for a few minutes before seasoning with black pepper and scattering with sesame seeds.

  7. To serve, divide the noodles between bowls and top with one salmon steak each and a small handful of roasted peanuts. Garnish with mint leaves and sliced red chilli, if desired.

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