Name: Green chilli and ginger grilled salmon skewers
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 2 long green chillies,thinly sliced; 125ml (½ cup) fish sauce; 2 tbsp finely grated ginger; 60ml (¼ cup) maple syrup; 700g salmon fillet,skin removed,sliced 1.5cm thick; 125ml (½ cup) lime juice; 8 baby cucumbers,thinly sliced; 2 spring onions,thinly sliced; 100g thin dry rice noodles; groundnut or vegetable oil for cooking; lime wedges,coriander and mint leaves,to serve

If you like your salmon saucy,make a double portion of the dressing.Con Poulos

easyTime:<30 minsServes:4

This zingy noodle dish ticks all the boxes for a speedy midweek meal. If you like your salmon saucy,make up a double portion of the dressing. Tip:Try this recipe with chicken. Just adjust the cooking time to ensure the chicken is cooked through.

Ingredients

2 long green chillies,thinly sliced
125ml (½ cup) fish sauce
2 tbsp finely grated ginger
60ml (¼ cup) maple syrup
700g salmon fillet,skin removed,sliced 1.5cm thick
125ml (½ cup) lime juice
8 baby cucumbers,thinly sliced
2 spring onions,thinly sliced
100g thin dry rice noodles
groundnut or vegetable oil for cooking
lime wedges,coriander and mint leaves,to serve

Method

1. Place the green chillies,fish sauce,ginger and syrup in a bowl and mix to combine. Thread salmon onto skewers. Spoon ½ cup of the dressing over the skewers and allow to stand for 5 minutes.
2. Add the lime juice,cucumbers and spring onions to the remaining dressing and mix to combine.
3. Place the noodles into a bowl and cover with boiling water. Allow to stand for 3-4 minutes or until soft then drain.
4. Heat a large frypan over high heat. Drizzle the skewers with a little oil and cook for 1-2 minutes each side or until caramelised and cooked to your liking.
5. To serve,divide noodles between serving bowls and top with the skewers,cucumber mixture,lime,coriander and mint.
Also try: Donna Hay's miso grilled chicken rice bowl