Asian Salmon Salad
- 17 ounces rice vermicelli
- 1 bunch baby bok choy
- 2/3 cup trimmed snow peas
- 1 carrot, cut into thin strips
- olive or conola oil spray
- 4 small salmon fillets
- 1 red pepper, cut into thin strips
- 14 ounces canned baby corn, drained and halved lengthways
- 1/4 cup lemon juice
- 2 tablespoons Sweet Chilli Sauce
- 1 teaspoon minced ginger
Place noodles in a large heatproof bowl and cover with boiling water.
Stand for 10 minutes, then drain and rinse thoroughly with cold water; drain well.
Remove the stem ends of the bok choy and separate the leaves.
Wash and dry, then cut the leaves from the stems.
Cut stems crossways into half inch slices, and cut leaves crossways into one inch shreds.
Put stems, snow peas and carrot in a heatproof bowl and cover with boiling water.
Stand for 3 minutes, then drain well.
Spray a large nonstick chargrill pan or frying pan with oil and heat.
Cook salmon over medium-low heat for 3 minutes on each side.
Transfer to a plate, cover loosely with foil and stand for 5 minutes.
Meanwhile, place noodles and vegetables in a large bowl. In a small bowl or measuring cup, mix lemon juice, sweet chilli sauce and ginger.
Pour over noodle salad and toss well to combine.
Divide salad among serving plates, and top with salmon fillet.
Season with freshly ground pepper.
Garnish with cilantro leaves, if desired.