Salmon
| 1 cup | Rocket |
| 1 cup | Panko breadcrumbs |
| ½ cup | Coriander |
| 1 | Chilli, deseeded and chopped roughly |
| 2 | Garlic cloves |
| 1 Tbsp | Ginger, grated |
| 2 Tbsp | Brown sugar |
| 1 | Pepper, a few grinds |
| 1 kg | Salmon, up to 1.5kg, side, pin bones removed (Main) |
| 1 | Lemon, fresh, or lime wedges |
Noodles
| 2 | Spring onions, sliced |
| 100 g | Vermicelli, softened (Main) |
| ½ | Red onions, sliced |
| ¼ cup | Coriander, chopped |
| ¼ | Cucumbers, chopped |
| ¼ cup | Sliced almonds, toasted |
Dressing
| 2 Tbsp | Sweet chilli sauce |
| 2 Tbsp | Lemon juice |
| 2 Tbsp | Oil |
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Directions
- Set oven to 180C.
- Place the crumbs, rocket, coriander, chilli, garlic, ginger, brown sugar, and freshly ground pepper in a food processor and blitz until well combined.
- Place the salmon on a baking tray lined with baking paper.
- Top with the crumbs, patting them down so they will hold together.
- Bake in the oven for 20 minutes. Remove and allow to sit for 10 minutes before serving.
- To prepare the noodles, place in a bowl with the onions, coriander, cucumber and nuts.
- Mix the dressing through.
- Serve alongside the salmon.
