A great salad for lunch or main meal, keeps in the fridge for a couple of days
250g rice noodles
100g mange-tout peas, sliced on the diagonal
1 bunch of spring onions
Fresh coriander
2 large salmon fillets
3 tablespoons sesame seed oil
SALAD DRESSING
3 tbsp soy sauce
1 tbsp honey
1 tbsp lemon juice
1 large clove garlic
2 “ piece of ginger
1 tbsp sunflower oil
Cook the salmon, (I top with lemon juice and seasoning then grill for 4 minutes each side) when cool enough to handle, flake.
Cook rice noodles - see back of packet. 2 minutes before the end of cooking, throw the sliced mange-tout into the boiling water.
When cooked drain both into a colander, put back into pan and while still warm add sesame seed oil and toss together.
Mix the dressing and pour over the salad, mix well add the coriander and spring onions, mix again, allow to stand for 10 minutes to allow flavours to blend
250g rice noodles
100g mange-tout peas, sliced on the diagonal
1 bunch of spring onions
Fresh coriander
2 large salmon fillets
3 tablespoons sesame seed oil
SALAD DRESSING
3 tbsp soy sauce
1 tbsp honey
1 tbsp lemon juice
1 large clove garlic
2 “ piece of ginger
1 tbsp sunflower oil
Cook the salmon, (I top with lemon juice and seasoning then grill for 4 minutes each side) when cool enough to handle, flake.
Cook rice noodles - see back of packet. 2 minutes before the end of cooking, throw the sliced mange-tout into the boiling water.
When cooked drain both into a colander, put back into pan and while still warm add sesame seed oil and toss together.
Mix the dressing and pour over the salad, mix well add the coriander and spring onions, mix again, allow to stand for 10 minutes to allow flavours to blend
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