Gluten-Free Vietnamese Salmon Rice Noodle Salad

Ingredients

• 170 g salmon fillet, skin-on, pin bones removed and patted dry
• 60 g gluten-free rice vermicelli, dry
• 1 carrot, peeled into thin ribbons
• ½ cup cucumber, cut into thin strips
• 1 lemongrass, tender inner portion, finely minced
• 1 tsp galangal, finely grated
• ¼ cup Thai basil, leaves, torn
• 1.5 tbsp gluten-free fish sauce
• 1.5 tbsp lime juice
• 1 tsp maple syrup
• 1 tbsp olive oil
• 0.3 tsp salt

Method

1. Season salmon and sear skin-side down until crisp and browned.6 min timer
2. Turn salmon and cook to 145°F; rest while preparing noodles.4 min timer
3. Soak rice noodles in hot water until tender, then drain.6 min timer
4. Whisk fish sauce, lime, maple, lemongrass and galangal until balanced.
5. Toss noodles with carrot, cucumber, basil and most of dressing.
6. Flake salmon over noodles and spoon remaining dressing over the top.