Salmon and pickled ginger salad

salmon and pickled ginger salad




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.