Ingredients
| 2 Tbsp | Wasabi paste |
| 800 g | Boneless salmon fillets, (4x200g fillets) (Main) |
| 1 Tbsp | Vegetable oil |
| 1 | Lime, (finely-grated zest) |
| 2 cm | Ginger, (peeled and finely grated) |
| 1 | Salt |
| 1 | Red banana chilli, (seeds removed and sliced thinly) |
| 1 | Water, (boiling) |
| 1 packet | Vermicelli |
| ⅓ cup | Light soy sauce |
| 1 Tbsp | Palm sugar |
| ½ cup | Rice vinegar |
| 1 | Thai basil leaves |
| 1 to serve | Lime |
AdvertisementAdvertise with NZME.
Directions
- 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.
