- 250g Fresh Huon Salmon Fillet, skin on
- 250g apple juice
- Juice of a lime
- 1/2 a chilli, thinly sliced
- 1/2 white onion, diced
- 1/2 tbsp kecap manis
- 1 tsp soy sauce
- 2 lime leaves, sliced
- 1 cup rice noodles
- 1/2 bunch coriander, to serve
- Micro herbs, to serve
In a non-stick pan over medium to high heat add the salmon skin side down, cook for approximately 4 minutes before turning and cooking for another 2 minutes.
Meanwhile, in a pot over medium heat add apple juice and let heat for 5 minutes or until foam has formed on the top. Scoop off the foam so the apple juice is nice and clear.
Pour apple juice into a bowl and add lime juice, chili, onion, ketchup manis, soy sauce, lime leaves, pinch of salt and mix together. Place in the fridge to cool for approximately 5 minutes.
To serve, place noodles on a plate and drizzle with the dressing. Place the salmon on top with the crispy skin facing up, garnish with coriander and fresh micro herbs.