Salad Mi Vietnam Ikan Huon

Bahan-bahan

• 500g Huon Salmon portions, skin on
• 250g Vermicelli noodle
• 1 Cucumber, peeled and sliced
• 1 bunch of mint, leaves removed
• 1 Cup Vietnamese Dipping Sauce for Spring Rolls (see note)
• 1/2 Cup cup roasted peanuts, roughly chopped

Kaedah

1. 1
   Cook the glass noodles according to the directions on the pack. Use a pair of kitchen scissors to snip the noodles into manageable lengths. Drain and set aside to cool.
2. 2
   Heat a medium based frypan over high heat, add a splash of olive oil and place the salmon, skin side down. Cook for 5 minutes until the skin is crispy, then turn and cook the other side. About 3 minutes for medium. A little longer if you like it cooked through. Set aside.
3. 3
   In a large salad bowl, toss the noodles, cucumber, mint and dressing together, and place on a large serving platter. Flake the salmon into bite size pieces and arrange on the salad. Scatter the roasted peanuts over the top.
4. 4
   Note: Vietnamese Dipping Sauce is available in the Asian section of your supermarket, if unavailable substitute with equal parts sweet chilli sauce and lime juice.