Chargrilled salmon with coriander pesto and rice noodle salad

title="Chargrilled salmon with coriander pesto and rice noodle salad"
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(4) Rate it

• 0:30 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

This colourful salmon and noodle salad is a quick and tasty supper solution.

Featured in
Main recipes, Healthy mains

Ingredients

• 200g vermicelli rice noodles


• 200g snow peas, thinly sliced lengthways into matchsticks


• 2 carrots, peeled, cut into matchsticks


• 1 bunch coriander, leaves picked


• 1 tablespoon lime juice


• 2 teaspoons sesame oil


• 4 (about 200g each) salmon fillets


• 2 teaspoons peanut oil


• 1 tablespoon toasted sesame seeds


• 1 quantity coriander pesto (see notes)


• Lime wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Place the noodles in a large heatproof bowl. Cover with plenty of boiling water and set aside for 5 minutes or until tender. Add the snow peas and set aside for 1 minute or until bright green and tender crisp. Refresh peas and noodles under cold running water. Drain well. Return to bowl and add the carrot, coriander, lime juice and sesame oil. Gently toss to combine. Season to taste with salt and pepper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat a barbecue or chargrill pan on high. Brush the salmon with the peanut oil and season with salt and pepper. Cook on chargrill for 3-4 minutes each side for medium, or until cooked to your liking. Transfer salmon to a plate and cover with foil to keep warm. Set aside for 5 minutes to rest.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Divide the noodle salad evenly among serving dishes. Sprinkle with sesame seeds. Top with salmon and drizzle with coriander pesto. Serve immediately with lime wedges, if desired.
  
  
  

Notes

To make your own, place 100g coriander leaves and stalks, 1/2 cup parsley leaves, 2 garlic cloves, 2 tbs toasted pine nuts and 1/2 cup (40g) grated parmesan in a food processor. Whiz to combine. With motor running, slowly add 100ml olive oil until you have a paste. Season, then keep covered in the fridge for up to 3 days.

• Author: Sarah Hobbs


• Image credit: Rob Palmer


• Publication: Notebook:

Source: taste.com.au