Wasabi, ginger and lime-crusted salmon
Photo by Babiche Martens
|800 g||Boneless salmon fillets, (4x200g fillets)|
|2 Tbsp||Wasabi paste|
|1 Tbsp||Vegetable oil|
|1||Lime, (finely-grated zest)|
|2 cm||Ginger, (peeled and finely grated)|
|⅓ cup||Light soy sauce|
|1 Tbsp||Palm sugar|
|½ cup||Rice vinegar|
|1||Red banana chilli, (seeds removed and sliced thinly)|
|1||Thai basil leaves|
|1 to serve||Lime|
- Preheat the oven to 200C. Place the salmon on a tray. Mix together the wasabi, oil, lime zest and ginger, lightly sprinkle with salt then cook for 15 minutes.
- Break or use scissors to cut up the vermicelli, then put in a bowl and cover with boiling water. Leave for 10 minutes then drain.
- Mix together the soy, palm sugar, vinegar and chilli in a bowl, whisk until combined then pour over the noodles.
- Gently remove the skin from the salmon while breaking up the flesh then combine with the noodles, adding Thai basil and fresh limes before serving.