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


  • 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


  • 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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