Salmon (place all ingredients in a shallow bowl. Mix and marinade for 15 minutes)
2(340g)salmon portions
1tablespoonsesame oil
1tablespoonfish sauce
1teaspoonginger paste
1teaspoondark soy sauce
dressing (mix in a bowl)
1tablespoonbrown sugar
1tablespoonolive oil
1teaspoonfish sauce
1teaspoonlight soy sauce
juice of 1 lime
½teaspoonred chili flakes
salad (place in a bowl and toss)
1cupcooked and drained vermicelli rice noodles
1small carrotjulienned
1cupsnow peasjulienned
1large red capsicumtrimmed and cut into thin strips
1large cucumbercut into thin strips
handful of basil leaves
handful of mint leaves
½cuptoasted pine nuts
Instructions
Heat a frying pan on medium. Spray with cooking oil. Place marinated salmon portions on the frying pan and cook for 6 to 8 minutes on each side until cooked through and just pink. The salmon will be beautifully glazed at this point. You can use tongs, to hold the sides of the portion on the hot pan to ensure even cooking on all sides. Set aside.
Mix the dressing with the salad thoroughly.
To serve, place salad in a lunchbox or plate and top with the cooked salmon portion.