Vermicelli salad with honey-lime salmon

Vermicelli salad with honey-lime salmon

Serves 2

200g Vermicelli noodles 

1 Carrot, julienned

1 cucumber, julienned

1/2 red capsicum, julienned

1/2 C mushrooms, thinly sliced

Fried tofu, thinly sliced

1/2 C roasted, salted peanuts, bashed 

Handful mint leaves, thinly sliced

Sauce

4 Tbs sesame oil

3 Tbs soy sauce

3 Tbs rice wine vinegar

2 tsp peanut oil

1 Tbs maple syrup

1 large red chilli, minced (1/2 a red chilli is not spicy at all)

1. Whisk all sauce ingredients together in a bowl and set aside.
2. Soak vermicelli noodles in boiling water for 5-10 minutes, until COMPLETELY soft. Drain, then rinse with cold water and combine with carrot, cucumber, mushrooms, capsicum and the dressing. 
3. Fry tofu until crispy, then mix though 3/4 of the mint. Top salad with tofu, remaining mint, and peanuts. 

Adapted from Jamie Oliver's 15 Minute Meals

2 salmon fillets, with skin

1 heaped tsp Chinese five spice

1 Tbs runny honey

Juice of 1 lime

1 Tbs sesame seeds

1. Cook salmon over med/high in a TINY amount of oil, skin side down. When mostly cooked through, turn salmon over and cook for a short time. Flip to skin-side down again and drizzle over honey and sesame seeds and allow to caramelise. Add lime juice.