- 2 tablespoons brown sugar
- 2 tablespoons Ayam soya sauce
- 1 garlic clove, crushed
- 2cm piece fresh ginger, peeled, sliced
- 200g salmon fillet
- 1/2 x 270g packet dried somen noodles
- 1 small Lebanese cucumber, halved, sliced diagonally
- 2 green onions, thinly sliced
- 50g mixed lettuce leaves
- 125g cherry tomatoes, halved
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh coriander leaves
- 2 teaspoons peanut oil
- 2 tablespoons sweet chilli sauce
- Step 1Combine sugar, soya sauce, garlic and ginger in a shallow glass or ceramic dish. Add salmon. Turn to coat. Cover. Refrigerate for 30 minutes for flavours to develop, turning after 15 minutes.
- Step 2Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Rinse. Drain. Transfer to a bowl. Add cucumber, onion, lettuce, tomato, mint and coriander. Toss to combine.
- Step 3Heat oil in a frying pan. Remove salmon from marinade. Cook for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Using a fork, flake salmon. Add to noodle mixture. Drizzle with sweet chilli sauce. Toss to combine. Serve.
Budget tip: Use 210g can red salmon, drained, skin and bones removed, flaked, instead of fresh salmon and save around $1.90 in total.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas