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| Prep | 5 min | |
| Cook | 4 min | |
| Other | 8 min (Standing) |
Set sail with this delicious seafood recipe that will leave your tastebuds fishing for more!
Method
Place the vermicelli noodles in a heatproof bowl, cover with boiling water and leave to stand for 6-8 minutes, or until soft. Drain and set aside.
Heat a non-stick pan to a medium heat. Cook the salmon for 1 minute, then turn over and spoon on the sweet chilli sauce. Continue to cook for a further 1-2 minutes, until the salmon is just cooked. Remove and keep warm.
In a large bowl, place the noodles, vegetables, coriander and mint. Combine the lime juice, fish sauce, honey and oil to create a dressing. Pour over the salad and mix well. Place in a serving bowl and top with the cooked salmon.
TIP: This dish can be served with extra lime wedges, peanuts or cashews for even more flavour and texture.
Nutrition facts per serve
Makes 1 serve
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 0.8 |
| Vegetables | 2 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0.2 |
| Calories | 398 |
| Protein | 29.3 g |
| Total fat | 15.8 g |
| - Saturated fat | 3.6 g |
| Total carbohydrates | 31.3 g |
| - Total sugars | 14 g |
| Fibre | 6.5 g |
| Sodium | 709 mg |
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