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Marinade: - 1 Tbsp brown sugar
- ½ tsp Gregg's Ground Lemongrass
- 2 Tbsp reduced salt soy sauce
- 1 Tbsp lime or lemon juice
- 1 tsp sesame oil
- 2 cm piece of ginger, peeled and finely grated
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- 4 x 125g pieces salmon fillet, skin on
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- 125 g rice vermicelli noodles
- 100 g snow peas, finely sliced
- 2 spring onions, thinly sliced
- 1 small red capsicum, deseeded and thinly sliced
- ½ Lebanese cucumber, halved lengthwise and thinly sliced
- ½ firm mango, peeled and thinly sliced
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Dressing: - 3 Tbsp Wattie's Sweet Chilli Sauce
- 1 Tbsp lime or lemon juice
- ½ Tbsp fish sauce
- 1 Tbsp reduced salt soy sauce
- 1 tsp sesame oil
- To prepare the marinade: Mix all the ingredients together. Place the salmon fillets skin side uppermost in a dish and pour over the marinade. Cover. Refrigerate for 20 minutes.
- Place rice noodles in a bowl and pour over boiling water. Allow to stand for 2-3 minutes to soften. Drain. Rinse with cold water and drain again, squeezing out any excess water. Cut the noodles into smaller lengths and place back in the bowl.
- Add snow peas, spring onions, red capsicum, cucumber and mango.
- To make the dressing whisk together all the ingredients. Add to the salad and toss to coat.
- Pre heat a BBQ to a medium temperature. Place the salmon on the oiled BBQ plate skin side up and cook for 4 minutes. Carefully turn the salmon and cook the other side for 2-4 minutes, until just cooked.
- Serve the salmon on the noodle salad and garnish with coriander leaves.
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