- 2 bundles of Thai rice noodles
- 2 salmon fillets
- ½ cucumber
- 1 carrot
- 1 red onion
- 1 lime
- 1 chilli
- 1 garlic clove
- 2 tbsp coconut cream (see our tip)
- A handful of coriander, leaves only
- 1 tsp + 1 tbsp olive or coconut oil
- Sea salt
Rub 1 tsp oil all over each salmon fillet. Place them on a baking tray, skin side up. Slide the tray into the oven. Bake for 15 mins, till the salmon is dark pink and flakes easily all the way through. Lift it off the baking tray and set aside.
While the salmon cooks, put a large pan of salted water on to boil. Halve the cucumber. Use a vegetable peeler to peel long ribbons off the cucumber till you get down to the seeded core. Finely slice that. Pop the cucumber in a large bowl.
Peel the carrot. Use the peeler to peel ribbons off the carrot. Finely slice the core of the carrot that you can't peel. Add to the cucumber. Peel and finely slice the onion. Add to the bowl. Set aside.
When the water is boiling, add the noodles. Simmer for 3 mins. Drain, tip back into the pan and toss with 1 tbsp oil. Tip into the salad bowl and toss to mix.
Finely grate the lime zest into a small bowl. Squeeze in the juice. Finely chop the chilli, flicking out the seeds and white bits for less heat. Peel and finely chop the garlic. Add them both to the lime juice.
Stir in 2 tbsp of the thick cream from the top of the coconut milk (see our tip below). Add a pinch of salt and stir to mix. Taste and add more salt if you think it needs it. Pour into the salad bowl and toss to coat in the coconut dressing.
Flake the baked salmon into the bowl, tearing up the skin. Toss to mix.
Divide the salmon salad between two plates. Top with coriander leaves. Serve straight away.
Cream of the crop
Put your tin of coconut milk in the fridge for a few hours (or overnight) to set the cream at the top of the milk. Then you can scoop out 2 tbsp for the dressing. Transfer the rest of the cream and water into a tub. It will keep for a few days. Add it to smoothies, soups, stews or curries.