Vietnamese Salmon and Noodle Salad

This is a wonderful and refreshing salad. Great to cool you down on a hot summer's day or even on a winter's day if you fancy it! It's filling yet light at the same time. This is perfect for lunch (without the noodles) or as a quick and easy dinner.

It's super healthy and delicious - especially with sweet chilli sauce over the salmon as it compliments the lime and coriander.

Vietnamese Salmon and Noodle Salad

Serves: 2

Ingredients

For the marinade

• 2 cloves garlic

• juice from 1.2 lime

• 1tbsp dark soy sauce

• 1tbsp sweet chilli sauce

• black pepper

• salt

• chilli flakes

For the salad

• 2 salmon fillets

• half a cucumber

• 1 avocado

• 1 red bell pepper (you can use carrots instead)

• 1 mango

• 1 spring onion sprout

• 2 handfuls spinach or kale (60g)

• 2 sprigs of mint

• 2 handfuls of coriander

• Rice noodles or rice

For the dressing

• juice of 1 lime (30ml)

• 1tbsp fish sauce

• 1tbsp rice wine vinegar

• 2tsp sesame oil

• 1 clove garlic

• 1 medium chilli

• 1 tsp honey

Method

- Season the salmon fillets with salt, pepper and chilli flakes.

- Preheat the oven to 180 degrees Celsius, fan. Mix the marinade. Pour the garlic, lime, soy sauce and sweet chilli sauce over the salmon. Cover and place in the fridge for half an hour or overnight. This just adds more flavour but don't worry if you can't marinate it.

Place the fish in the oven and bake for 20 minutes or until cooked on the inside.

- Meanwhile cut up all the fruit and vegetables into strips and roughly chop the mint and coriander. If you want to be lazy or are pressed for time, the pre-chopped stir-fry veg that any British supermarket sells is a good shout.

- To make the dressing, finely mince the garlic and chilli. Mix this with the remainder of the ingredients.

- Boil the rice or noodles (or just get microwavable rice to make life that little bit easier).

To Assemble:

- Arrange the spinach all across the bowl. Throw the veg on top and ruffle it all together so that the vegetables are evenly mixed. Pop the salmon fillet on top. Serve with some rice or noodles, a sprinkle of herbs and spring onions. Pour over the dressing and a drizzle of sweet chilli sauce.