FRESH SALMON WITH THAI NOODLE SALAD

Ideal for a quick midweek meal, whip up this nutritious salmon and noodle salad in just 20 minutes. The balance of protein and carbs make it super satisfying

Ingredients

• 2 skinless salmon fillets
• 1 large orange, the juice and zest of half, the rest peeled and chopped
• 125g French beans, trimmed and halved
• 50g mange tout, shredded
• 75g frozen peas
• 75g vermicelli rice noodles
• 2 tsp red curry paste
• 1 tsp fish sauce
• 3 spring onions, finely chopped
• half a pack basil or coriander, chopped

Method

1. Put a pan of water on to boil. Line a steamer with baking parchment, add the salmon fillets and scatter with a little of the orange zest. When the water is boiling, add the beans to the pan, put the salmon in the steamer on top and cook for 5 mins. Take the salmon off, and if it is cooked, set aside but add the peas and mange tout to the pan and cook for 1 min more, or if not quite cooked leave on top for the extra min. Drain the veg, but return the boiling water to the pan, add the noodles and leave to soak for 5 mins.

Full recipe: FRESH SALMON WITH THAI NOODLE SALAD

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