An Asian twist on traditional barbecued salmon.
Prep time: 10 mins
Cooktime: 15 mins
Equipment: Griddle, pastry brush, cooking pan, wooden spatula, metal spoon, chopping board, chopping knife, citrus juicer, measuring spoons, measuring jug, fork, serving dishes
Ingredients (serves 4)
4 x 175g Scottish salmon steaks
Olive oil for brushing
150g rice noodles
1 yellow pepper, deseeded and sliced into sticks
1 red pepper, deseeded and sliced into sticks
100g French beans, cut in half
100g mangetout, shredded
100ml vegetable stock
Juice of a lime
½ teaspoon curry paste
1 tablespoon chopped coriander
Coriander sprigs for garnish
1.Brush a griddle pan with oil and heat until really hot. Cook salmon steaks on griddle for 4 minutes each side.
2.Meanwhile cook beans in boiling water for 3 minutes, add mangetout and rice noodles. Cook until soft and drain well. Add peppers and mix well.
3.Heat vegetable stock, add lime juice, curry paste and coriander.
4.Place piles of noodles and vegetables on 4 dishes. Top with salmon and spoon curry broth over the top and garnish with coriander.