Recipes
Date posted: 26/04/2019
Ingredients
| For the Asian vegetable mix | |
| Julienne carrot | 80g |
| Julienne spring onions | 30g |
| Julienne red cabbage | 100g |
| Julienne sugar snaps | 40g |
| Julienne red onions | 30g |
| Julienne Chinese radish | 60g |
| Everyday Favourites edamame soya beans | 60g |
| For rest of recipe | |
| Pier 7 raw Scottish salmon portions (skinless) 140 - 170g | 10 |
| Lee Kum Kee teriyaki sauce | 100ml |
| Everyday Favourites extended life vegetable oil - tin | 30ml |
| Wing Yip rice noodles | 1kg |
| Asian vegetable mix | 500g |
| Limes | 5 |
| Lion Korean BBQ sauce | 100ml |
| Everyday Favourites sweet chilli sauce | 120ml |
| Lee Kum Kee premium dark soy sauce | 30ml |
| Everyday Favourites squeezy clear blossom honey | 60g |
| Everyday Favourites extended life vegetable oil - tin | 100ml |
| Everyday Favourites sesame seeds | 15g |
| Crispy fried onions | 50g |
Method
- Mix all vegetables together for the Asian vegetable mix.
- Pre heat the chargrill and brush the salmon with oil and teryiaki sauce - grill until cooked all the way through, leave to cool and then flake into chunks.
- Cook the rice noodles and refresh in cold water / drain and set to one side.
- Mix the Asian vegetable mix with the chilled rice noodles.
- Make the dressing by adding the zest and juice of 3 limes, Korean bbq sauce, sweet chilli sauce, soy sauce, honey and oil, then whisk until emulisified.
- Toast the sesame seeds until golden brown and set to one side.
- Toss the dressing with the noodles and serve into bowls, then top with the salmon, sesame seeds and crispy onions.