Salmon Noodle Salad with Chili (Sandra Manessis)

500gm skinless salmon fillet, pin-boned

1-2 tbs chili sauce

200gm bean thread or rice vermicelli

1/2 punnet cherry tomatoes, quartered

1 avocado

1 small red chili, deseeded, thinly sliced.

1/3 cup each mint, coriander

2 tbs peanuts, roughly chopped

1/3 cup each mint, coriander and Thai or regular basil

Dressing:

2 tbs lime juice

2 tbspn each fish sauce and sweet chilli sauce

1 tbs olive oil

2 tspn sugar, or honey

Coat the salmon in the sweet chili sauce. Grill or bake until cooked (at least 2-3 minutes each side). Leave to rest while you make the salad.

Prepare the noodles according to packet instructions, the drain and set aside. Whisk all the dressing ingredients together in a large bowl.

Add the cherry tomatoes, avocado and sliced red chilli to the dressing in a bowl and toss gently to combine, then add the noodles and herbs and gently toss to combine again.

Break up the salmon into chunks with your fingers and gently tuck into the salad. Scatter with the chopped peanuts and serve the salad with lime wedges.