Recipe by Gary Robinson Head Chef at Number One Restaurant at the Balmoral Hotel, Edinburgh.
I have used mint as the main seasoning here, but sometimes coriander leaves work too, roughly chopped and thrown in at the end. Great picnic food this.
Time: 15 mins Serves 2
- • 125g rice noodles
• 2 pieces of salmon fillet approximately 200g each
• Groundnut oil
• 3 tbsp Thai fish sauce
• 4tsp caster sugar
• 3 limes
• 1-2 bird’s eye chillies
• A couple of handfuls of mint leaves
• A handful of coriander leaves
• 2 tbsp toasted sesame seeds
- Bring a deep pan of water to the boil. Slide in the noodles, turn off the heat and leave for four minutes. Drain and tip into a bowl. Mix the fish sauce and sugar with the juice of two of the limes in a small bowl.
- Chop the chilli finely, removing the seeds if you wish and add it to the dressing with most of the finely shredded mint and coriander leaves. Save a few for serving.
- Toss the dressing with the noodles and leave to cool. Refrigerate for at least an hour so that the noodles are well chilled.
- Place the salmon in a grill pan. Rub with a little oil, season with salt and black pepper and squeeze over the remaining lime. Grill for 10 to 12 minutes or so, till the flesh is opaque and the flakes of fish can be pulled easily apart. Leave to cool to room temperature.
- Divide the noodles between two plates, then break the fish into broad chunks and scatter with the toasted sesame seeds and remaining herbs.