Name: Salmon and pickled ginger salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 gram rice vermicelli; 800 gram salmon fillets, skin on; 3 shallots (75g), sliced thinly; 1 cup fresh coriander leaves(cilantro), loosely packed; 2 tablespoon drained pickled ginger in syrup, sliced finely; 1 tablespoon pickled ginger syrup; dressing; 1 tablespoon sesame seeds, toasted; 2 tablespoon lemon juice; 1 tablespoon light soy sauce; 1 tablespoon kecap manis; 2 teaspoon sesame oil; 2 teaspoon olive oil

Ingredients

100 gram rice vermicelli

800 gram salmon fillets, skin on

3 shallots (75g), sliced thinly

1 cup fresh coriander leaves(cilantro), loosely packed

2 tablespoon drained pickled ginger in syrup, sliced finely

1 tablespoon pickled ginger syrup

dressing

1 tablespoon sesame seeds, toasted

2 tablespoon lemon juice

1 tablespoon light soy sauce

1 tablespoon kecap manis

2 teaspoon sesame oil

2 teaspoon olive oil

Method

1.Place vermicelli in large heatproof bowl, cover with boiling water. Stand until just tender, drain. Rinse under cold water, drain.

2.Meanwhile, cook fish, skin-side down, on heated oiled grill plate (or grill or barbecue) about 5 minutes or until skin is crisp. Turn fish, cook about 4 minutes or until cooked as desired. Lift skin from fish, cook skin on grill plate until crisp. Slice skin finely, flake fish into large pieces.

3.Make sesame soy dressing. Combine ingredients in small bowl.

4.Combine vermicelli, shallot, coriander, ginger and half the dressing in large bowl, divide among serving plates. Top with fish, drizzle with remaining dressing, sprinkle with crisp salmon skin.

For the pickled ginger syrup in the dressing, use the syrup drained from the pickled ginger in the salad. The salmon skin gets wonderfully crunchy when cooked twice on the grill, as we do in this recipe, this provides added texture and flavour.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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