Salmon and vermicelli salad with Thai dressing
As a treat, our dad brings home the most incredible smoked salmon. Usually, we just eat it with a squeeze of lemon but this salad makes it extra special. The salmon recipe is great for a light dinner, or a healthy lunch you can make the night before. We like to use New Zealand Regal salmon in this salad and a little salmon goes a long way.
We are so happy to be able to share this recipe from our new cookbook For the Love Of... This is one of our favourite recipes from our cookbook. We chose it because we make it on a regular basis and has become a staple on our weeknight menu.
|1 bunch||Coriander, stalks only, reserve leaves for salad|
|3 cm||Fresh ginger, peeled and chopped|
|¼ cup||Sweet chilli sauce|
|1 Tbsp||Fish sauce|
|1||Red chilli, deseeded and chopped|
|2 tsp||Sesame oil|
|250 g||Dried vermicelli noodles|
|½||Red capsicum, sliced|
|½||Yellow capsicum, sliced|
|½||Cucumber, deseeded and sliced thinly|
|2||Spring onions, thinly sliced|
|1 bunch||Coriander leaves, chopped|
|1||Red chilli, deseeded and sliced thinly|
|450 g||Smoked salmon|
For the dressing
In a small food processor, whizz together the dressing ingredients. Add water if it is too thick.
For the salad
Cook the vermicelli as per the packet instructions. In a large bowl, mix together the remaining ingredients and add three-quarters of the dressing. Add the drained vermicelli.
Arrange the noodle salad on a platter and flake the salmon over the top. Pour over the remaining dressing and add chopped coriander leaves to serve.
See Karena And Kasey's other weekly staple recipes