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Combine the vinegar, water, soy sauce, hot and sour paste, olive oil and mint in a saucepan and gently simmer until all the paste has dissolved, then pour into a Lock n Lock flat container.
Skin the salmon and place into the marinade, then into the fridge.
If you intend to keep this salmon “raw" and served as a cured dish it needs to be marinated for at least 3 days.
If you intend to cook it, marinating overnight is fine
Heat a fry pan to a high heat then sear salmon on each side for 2 minutes (turn only once,) then toss in the zucchini, red capsicum, noodles and sauce. Garnish with chopped spring onion.
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