Salmon noodle salad

Recipe for Salmon noodle salad (serves 4)

Ingredient Calories per serving
50g sugar snap peas 5
100g cherry tomatoes, halved 4
75g cucumber, peeled and diced 3
160g rice vermicelli noodles 151
430g salmon fillet 177
1 tsp fresh ginger, grated 2
2 tbsp maple syrup or honey 26
2 tbsp soy sauce 4
1 tsp lemon juice 0
several sprigs of cilantro/coriander, chopped 2

Total calories per serving: 375

Method: Steam the peas for 5 minutes, or until tender. Cool under running water and set aside. Pour boiling water over the noodles and leave for 5 minutes. Refresh the noodles under cold water and allow to drain. Combine one tablespoon of soy sauce with the ginger and one tablespoon of maple syrup. Brush this over the salmon fillet and cook under a grill/broiler for 5-8 minutes (depending on the thickness of the fish). When the fish is cooked, assemble the salad by transferring the noodles to four bowls and adding the tomatoes, cucumber, peas and cilantro/coriander leaves. Mix together the remaining maple syrup, soy sauce and lemon juice and add that to the noodles as a dressing. Finally, flake the salmon (discarding the skin) and divide it between the four bowls.