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Sweet Chilli Roast Salmon with Gingered Rice Noodle Salad

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Expect plain sailing from this easy salmon dish which is full of strong, fresh flavours like orange, coriander and chilli.

Serves 2

Ingredients

  • Juice of 1 small orange
  • 2 tbsp sweet chilli sauce
  • 2 skinless, boneless salmon fillets
  • 100g fine rice noodles
  • 1 small red onion, thinly sliced
  • 1 mini cucumber, lightly peeled, halved, seeded and sliced
  • 1 red bird's eye chilli, finely chopped, with the seeds
  • 1 tbsp finely chopped pickled ginger
  • 2 tbsp fresh coriander leaves
  • 1 tbsp toasted sesame seeds
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Method

  1. Preheat the oven to fan 200ºC / Gas 6.
  2. Mix together the orange juice and sweet chilli sauce.
  3. Place the salmon on a non-stick baking sheet and spoon over half of the sweet chilli mix.
  4. Roast for 20 minutes until the salmon is cooked and just starting to brown.
  5. Place the noodles in a large heatproof bowl, cover with boiling water and set aside for 5 minutes or so. Drain the noodles and cool under water. Stir in the reserved sweet chilli sauce mix. Add the red onion, cucumber, chilli, ginger, coriander and sesame seeds.
  6. Divide between bowls and top with the salmon - either whole or broken into flakes.
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