Gluten-Free Salmon Rice Noodle Salad

Ingredients

• 680 g skin-on salmon fillets, four fillets, pin bones removed
• 1 tsp fine salt
• 225 g certified gluten-free rice noodles
• 2 carrots, peeled into ribbons
• 1 cucumber, cut into thin matchsticks
• 4 scallions, white and green parts separated; thinly sliced
• 20 g fresh ginger, finely grated
• 3 tbsp olive oil
• 1 lime, zest and juice
• 1 tbsp gluten-free fish sauce
• 1 tsp maple syrup
• 10 g fresh mint, leaves picked
• 10 g fresh basil, leaves torn
• 1 tbsp rice vinegar

Method

1. Salt salmon and pat dry while preparing noodles and vegetables.
2. Cook noodles according to package directions; drain and rinse cool.5 min timer
3. Heat oil; char scallion whites, then stir in ginger briefly.2 min timer
4. Sear salmon skin-side down until crisp, turn, and cook to 145°F/63°C.12 min timer
5. Toss noodles, vegetables, herbs, lime, fish sauce, maple, and vinegar; top with salmon and ginger oil.