Sambal Salmon with Vermicelli Mung Bean Salad, Peanuts and Apple

Sambal Salmon with Vermicelli Mung Bean Salad, Peanuts and Apple

Ready in 20 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, July 19, 2015.
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Baked sambal salmon served with vermicelli, cucumber and mung bean salad garnished with peanuts and apple.

Ingredients

SAMBAL SALMON

  • 300g salmon fillet
  • 1-1 1/2 tablespoons sambal paste (depending on heat preference)

VERMICELLI MUNG BEAN SALAD

  • 100g vermicelli noodles
  • 1 Lebanese cucumber
  • 1/2 pack mung bean sprouts
  • 1 tablespoon olive oil
  • 2 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 1-2 teaspoons sambal paste (depending on heat preference)
  • Juice of 1/2 a lemon
  • 2 tablespoons chopped coriander

TO SERVE

  • 1 apple
  • 1 tablespoon chopped coriander
  • 2 tablespoons chopped peanuts
  • Juice of 1/2 a lemon

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. Pat salmon dry with paper towels, remove any remaining pin-bones, and cut into 2–3 pieces. Place, skin-side-down, on prepared tray, spread with sambal paste and season with salt. Bake for 6–8 minutes, for medium (depending on thickness).
  3. Place vermicelli noodles in a large, heat-proof, bowl and cover with boiling water to cook for 6 minutes.
  4. While salmon and vermicelli noodles cook, prepare vegetables; dice cucumber 1cm; cut apple into thin matchsticks. Set both aside.
  5. Drain vermicelli noodles well and return to bowl with remaining vermicelli mung bean salad ingredients and toss to coat.
  6. Divide salad between plates and top with apple, coriander and peanuts. Serve salmon on the side and squeeze a little lemon juice over just before eating.

Nutritional Information

Energy 2217 kj
530 kcal
Protein 30.3g
Carbohydrate 42.8g
Fat 26.1g